Chicken in Basil Cream

I have TONS of basil in my garden right now, so I am looking for new recipes to use it up before it goes bad. Here was one I found on allrecipes.com. I followed the tips of most of the reviewers and doubled the sauce and served it over pasta. I also left out the pimento's (because they sound gross to me) and cooked my chicken in olive oil instead of butter. I also used an egg/milk mixture prior to the bread crumbs instead of just milk. This recipe was very good. I haven't written here in a long time, so I don't remember my stars system, but both of my kids asked for seconds on the noodles (and ate all the chicken) and Amelia (4.5) even asked me to save some left overs for her lunch tomorrow (that is HIGH praise from her). I would make this again. I added some garlic salt because I thought it needed something, but it ended up bordering on too salty, next time I would add some fresh garlic instead.

Chicken in basil sauce

INGREDIENTS (Nutrition)
1/4 cup milk
1/4 cup dried bread crumbs
4 skinless, boneless chicken breasts
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced pimento peppers, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon ground black pepper

DIRECTIONS
Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!