Chicken in Sun-Dried Tomato Basil Cream Sauce

• 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 cup heavy whipping cream
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/8 teaspoon black pepper

Place milk and bread crumbs in separate, shallow bowls. Make sure your chicken breasts are thin. (You can either fillet thick breasts in half lengthwise or pound medium breasts with a meat mallet to make them thinner.)

In a 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 sun-dried tomatoes; boil and stir for 1 minute. Reduce heat.

Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through and thickened as desired.

Serve chicken with sauce poured over the top.

Original recipe found at www.the-girl-who-ate-everything.com