Preheat oven to the lowest temperature possible. This is to keep the chicken warm while you make the sauce.
Place milk and bread crumbs into two separate shallow bowls. In a large skillet add 2 tablespoons oil and heat to a medium heat. Dip chicken in the bread crumbs, milk, then bread crumbs one more time. This will give the chicken a nice coating.
Cook the chicken in the oil on both sides (you may need to cook the chicken in batches. You might also need to add more oil as your chicken is cooking.) Cook until the chicken is cooked through and juices run clear, about 15-20 minutes depending on the chickens thickness. Remove from heat and place on a foil lined baking sheet. Place in oven until ready to eat.
In the same skillet used to cook the chicken (remove any excess oil at this time), add the garlic and sauté for 1 minute, making sure to stir constantly so you don't burn the garlic. Add the chicken broth and bring to a boil. Add cream and sun-dried tomatoes.
Bring to a light boil and cook for 1 minute. Reduce heat.
Stir in the Parmesan cheese, basil and pepper. Cook until heated through.
If you want a thicker sauce you will need to let it cook a little longer. I cooked my sauce for about 4-5 minutes to get it to the perfect consistency.
Drizzle basil cream sauce over chicken and enjoy!