Cut each chicken breast in half and pound each chicken breast to about 1/2 inch thick.
Mix bread crumbs, Italian seasonings and garlic salt in a small shallow bowl.
Mix egg and milk in another small shallow bowl.
Heat butter in a large saute pan over medium heat.
Dip chicken into milk mixture and then into bread crumb mixture and place into saute pan to cook.
Cook for about 5 minutes on each side, until chicken is full cooked. Set aside when done.
Add garlic into the skillet and saute for about 30 seconds.
Add chicken broth into the pan and bring to a boil. Stir occasionally and scrape off the browned parts from the bottom of the pan.
Mix in the cream and diced tomatoes and bring to a boil.
Boil for 1 minutes.
Reduce heat to low and stir in Parmesan cheese and Italian seasonings.
Stir sauce and cook until heated thoroughly and thickened.
Pour sauce over chicken and serve over pasta if desired.