Chicken in Basil Cream Sauce

Source: adapted from Allrecipes 

1/2 cup milk

1/2 cup dried Italian bread crumbs

4 skinless, boneless chicken breasts

3 tablespoons butter

1 clove garlic (1/2 teaspoon minced)

1/2 cup chicken broth

1 cups heavy whipping cream

1 can diced tomatoes

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil

1/8 teaspoon black pepper

Make sure your chicken breasts are thin (fillet each breast in half lengthwise so they are thinner) You can also pound your breasts with a meat mallet to make them thinner.

In skillet, heat butter to medium heat. Dip chicken in milk, then coat with crumbs. Cook chicken in butter, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.

Add the garlic to the pan and cook for 30 seconds over medium heat. Add the chicken broth to the skillet. Bring to a boil over medium-high heat, and stir to loosen browned bits from pan. Stir in cream and tomatoes; boil and stir for 1 minute. Reduce heat.       

Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Remember that for a thicker sauce all you have to do is cook it longer. I like my sauce on the thick side so I cooked it for a while (3-5 minutes).