Chicken with Basil Cream Sauce

I continue to look for new recipes for herbs from my garden, I'm loving some of the ones I have found. This one uses Basil.

Just like when I make Chicken Parmesan I always pound my meat out so that it is an even thickness, it makes cooking the meat through much easier. I always place my chicken in a zippered bag to keep the mess inside for an easier clean up.
First place the chicken into the milk and then the breadcrumbs (the picture should be reversed).
In melted butter place the chicken in the pan, on medium heat. Cook for 3-5 minutes or until golden brown. While the chicken cooks start the pasta.
Turn and cook the other side.
While the chicken is finishing up cut the basil into thin slices.
When the chicken is finished remove from the pan and add the boullion and bring to a boil this will deglaze the pan and brings all of the flavor into the sauce. Then add the cream, basil, salt, pepper, and the pimentos and mix well. Finally add the Parmesan cheese and stir until melted.
Place the chicken back into the pan and cover with the cream sauce. Serve over the pasta and garnish with fresh basil, you may add a little more of the fresh Parmesan to the top as well.

Chicken with Basil Cream Sauce

2 large skinless chicken breasts
¼ c. milk
¼ c. seasoned dried bread crumbs
3 T. butter
½ t. chicken flavored bouillon
1 c. heavy cream
4 oz jar pimentos, sliced ¼ inch thick
½ c. packed thinly sliced fresh basil leaves
¼ c. grated Parmesan cheese
1/8 t. pepper
Fresh basil sprigs for garnish
Egg noodles

In a large zippered plastic bag place a chicken breast and pound out to ¼ inch thickness, do the same with the other chicken breast. Place the chicken into a pie plate with the milk then dip into the bread crumbs to coat. In a skillet over medium heat melt the butter then cook the chicken 3-5 minutes on both sides, until tender and slightly golden brown. While the chicken cooks start the egg noodles to boil. Arrange chicken on a warming platter to keep warm. In the same skillet, stir in the chicken bouillon and ½ c. water, heat to a medium boil, stirring frequently. Stir in heavy cream; add pimentos, and return to a boil. Reduce heat to medium and add sliced basil, grated Parmesan and pepper. Place chicken on top of noodles and pour cream sauce over the top. Garnish with fresh basil sprigs.