Chicken in Basil Cream

got this recipe from my sister who refers to it as “yummy chicken.”

• 4 large boneless skinless chicken breasts
• 2 C. Italian bread crumbs
• 2 eggs

Pound chicken to even thickness. cut in half so each breast becomes two, flat pieces. Beat eggs and add a little water. Dip chicken in egg wash then bread crumbs. Brown in skillet over medium-high heat, on both sides, until cooked through. Serve with sauce on top.

Sauce:

• 1 C. chicken broth
• 2 C. heavy cream
• 8 oz. roasted red peppers, drained & sliced
• 1 C. grated parmesan cheese
• 1/2 C. chopped fresh basil
• 1/4 t pepper

Bring broth to boil over medium heat. (Stir to loosen browned bits if done in skillet) Stir in cream and peppers; boil and stir for 1 minute. Reduce heat. Add Parmesan cheese, basil and black pepper; cook and stir until heated through. Pour over chicken. (yields 8 servings of sauce)