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Place chicken breasts in a shallow dish and cover with buttermilk.
Pour breadcrumbs in a different shallow dish.
Heat skillet over medium heat and add 2 tablespoons butter and 1 tablespoon canola oil.
Dip chicken in the breadcrumbs and place in the hot skillet.
Cook 5 minutes or until bottom side is crispy and golden brown.
Add remaining butter and oil and flip the breasts over. Cook another 5-7 minutes or until chicken is cooked through.
Transfer the chicken to a plate. Set aside.
Add chicken broth and sherry (if using) to the skillet to deglaze and bring to a boil over medium heat. Scrape the brown bits off the bottom of the skillet.
Add the cream, pimentos and tomatoes. Bring to a boil and cook 1 minute, stirring constantly.
Reduce heat to low and add Parmesan, garlic-herb cheese, basil and black pepper. Bring to a simmer and cook until sauce reduces by half.
Add the chicken back to the sauce and heat through.
Serve as is with sauce or with a side of rice or pasta.