Place milk and breadcrumbs in separate shallow bowls. In frypan heat butter to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter on both sides until juices run clear; about 10 minutes. Remove and keep warm.
Add stock to frypan. Bring to a boil over medium heat and stir to loosen browned bits from frypan. Stir in cream and pimentos then boil and stir for 1 minute. Reduce heat.
Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve.