Ingredients

4   220g chicken breasts
3 tb sp all-purpose flour
freshly ground pepper and salt
1 tb sp olive oil
1tbsp butter

Basil Cream Sauce

1tbsp butter
2 cloves of garlic, crushed
1/2 cup of chicken broth
1/2 cup cream
60ml lemon juice
2tbsp basil, finely chopped
freshly ground pepper

Method

Combine the flour, pepper, and salt in a bowl and coat
the chicken evenly with the flour, shaking off the excess.

Heat oil and butter in a frying pan and add the chicken
and cook over medium heat for 5-6 minutes each side.
Remove from pan and keep warm.

To make the basil cream sauce, wipe out the frying pan
and heat the butte, add the garlic and cook for 2 minutes.
Add chicken broth, cream and lemon juice, bring to boil
and reduce a little.

Just before serving, add the basil season with pepper
and salt and serve the sauce with the chicken.

(Serves: 4)