Preheat oven to 275 degrees F. (Yes, this low temperature is correct.) Grease a 9x13-inch baking dish with nonstick spray. Set aside.

Slice each chicken breast in half horizontally; creating two even pieces (cutlets). You will have 4 cutlets total. Pound each cutlet into an even ½-inch thickness. Place the milk in a shallow bowl, and the breadcrumbs in separate shallow bowl. Dip each chicken cutlet thoroughly in milk, then coat with breadcrumbs.

In a large skillet, melt butter over medium heat. Cook the coated chicken cutlets until golden-brown on each side; being careful not to burn. Place chicken side by side in the prepared baking dish. Place chicken in the oven to finish cooking while you prepare the basil cream sauce. (The chicken takes about 10 minutes in the oven. The internal temperature of chicken needs to be 165 ℉)

Add the garlic to the skillet and cook for 30 seconds over medium heat. Add the chicken broth. Bring to a boil over medium-high heat and stir to loosen browned bits from the pan. Stir in cream. Bring to a slight boil and stir for several seconds then reduce heat to low. Add the Parmesan cheese, chopped basil, and pepper. Continue to stir sauce until it thickens; about 5 minutes or so.

Serve chicken with basil cream sauce on top. Enjoy!