Real Mom Kitchen for sharing...this chicken will make an appearance on my dinner table again soon :)
4 chicken breasts (I used about 10 chicken tenders instead)
flour (about 1/2 cup)
2 eggs, beaten
3/4 cup Italian bread crumbs
3/4 cup panko bread crumbs
3 Tablespoon butter (can use 1 Tbsp more if needed)
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4 oz jar) sliced pimento peppers, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil (I used 1 Tbsp. dried)
1.Place eggs in a shallow bowl. Place flour in a shallow bowl. In another shallow bowl, combine both bread crumbs with salt and pepper to taste.
2.Coat chicken with flour. Then dip in egg, then coat with breadcrumb mixture.
3.In a skillet over medium heat, fry chicken in butter, on both sides, until the juices run clear, about 15 minutes (or if you are using tenders, just a few minutes on each side). Remove from skillet and keep warm.
4.Add the broth to the skillet; bring to a boil over medium heat. Stir and scrape to loosen browned bits from pan.
5.Stir in the cream and pimentos (If using dried basil add this now); boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper to taste. Simmer and stir until heated through. To serve, pour the sauce over the chicken.