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Heat skillet over medium high heat.
Place milk and bread crumbs in separate shallow bowls.
Dip chicken in milk, and then coat with crumbs.
Add chicken to skillet with ½ of the butter about 5 min.
Add remaining butter flip chicken and cook another 5-8 min or until chicken is cooked.
Remove and set aside.
Add broth to skillet bring to boil over medium heat.
Stir in cream, pimientos, and tomatoes; boil and stir for 1 minute.
Reduce heat, add parmesan cheese, boursin cheese, basil and pepper; cook and stir until heated through.
Add the chicken back into the sauce.
Serve chicken as is, covered in sauce, or with rice or pasta, and enjoy!