Chicken in Basil Cream Sauce

Chicken in Basil Cream Sauce
4 boneless, skinless chicken breasts
1/2 c. milk
1/2 c. Italian seasoned bread crumbs
3-4 T. butter
1/2 c. chicken broth
1 c. heavy whipping cream
1/4 tsp. pepper
1/2 c. chopped, fresh basil
1/2 c. grated Parmesan cheese
egg noodles

Dip chicken in milk, then coat with bread crumbs. Melt butter in skillet over medium-high heat. Brown chicken on both sides and cook until no longer pink in middle (about 10-15 minutes). Remove from skillet and keep warm. Pour chicken broth in same skillet used for chicken and stir, scraping bits from bottom of skillet. Add cream, pepper, basil and Parmesan. Heat to boiling, stirring until slightly thickened.
Place chicken over egg noodles and ladle with cream sauce. MMMMM!