Place milk and bread crumbs in separate shallow bowls.
Dip chicken in milk, then coat with crumbs.
In a skillet over medium – high heat, cook chicken in butter on both sides until juices run clear and chicken is cooked through to 165° – about 10 minutes
Remove and keep warm.
Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits from pan.
Stir in half and half and pimientos; boil and stir for 1 minute. Reduce heat.
Add parmesan cheese, basil and pepper; cook and stir until heated through. Pour over the chicken.
