Chicken with Basil Cream Sauce

E: This chicken is so delicious and flavorful and I just can't get enough. Our basil plant has been growing like crazy lately and I've needed to use the basil leaves for something. This was perfect! I can't wait to make this again!

Ingredients:
1/2 cup milk
1/2 cup dried Italian bread crumbs
4 skinless, boneless chicken breasts
3 tablespoons butter
1 clove garlic 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

Ingredients:
1. Place milk and bread crumbs in separate, shallow bowls.
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 to loosen browned bits from pan. 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.
5. Serve chicken with sauce poured over the top.