Chicken in a Basil Cream Sauce

I have been having a lot of fun trying out new recipes and cooking a lot more than I did in college. I really enjoy cooking now and I love trying new things. Sometimes it feels like I'm on Top Chef or something and Jared is one of the judges. It's a pretty good adrenaline rush (you know since I don't have swim meets for that anymore haha) I want to start posting a lot of the recipes that have passed Jared's test with flying colors! I will just share one of them for now.This one is one of my favorites!  This recipe is so yummy and super easy!

Ingredients: 

1/2 cup milk

1/2 cup dried italian bread crumbs

4 boneless, skinless 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

1/4 cup chopped fresh basil

1/8 teaspoon black pepper

Instructions:

1. Place milk and bread crumbs in separate mixing bowls. Make sure your chicken breasts are thin.
2. 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.
3. 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. Stir in cream and sun-dried tomatoes; boil and stir for 1 minute. Reduce heat.
4. Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. For thicker sauce, cook longer.
5. Serve chicken with sauce poured over the top.

And here it is! I usually serve it with a salad and vegetables. 

Enjoy!