Skinny Chicken in Basil Cream

Place milk and bread crumbs in separate, shallow bowls. In skillet, heat olive oil to medium heat. Dip chicken in milk, then coat with crumbs. Cook in olive oil, on both sides, until juices run clear (about 5 minutes per side). Remove and keep warm.
¼ cup skim milk, 3 skinless boneless chicken breast, ¼ cup dried breadcrumbs, 3 Tbsp olive oil
Add chicken broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in fat-free half-and-half and pimentos; boil and stir for 1 minute. Reduce heat.
½ cup reduced sodium chicken broth, 1 cup fat free half-and-half, 4 oz sliced pimiento peppers
Add shredded Parmesan cheese, basil, and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!
¼ cup fresh basil, ½ cup shredded parmesan cheese, ⅛ tsp ground black pepper