1 cup flour seasoned with salt and pepper

2 bonless skinless chicken breasts pounded thin

1 clove garlic minced

1/4 cup white wine

1 1/2 cups chicken broth

1/2 cup cream

1/2 lemon juiced

1 tablespoon lemon zest

3 tablespoons julienned basil

1 1/2 tablespoons olive oil

Over medium high heat get a large saute pan hot

While the pan is heating, dredge the chicken on both sides in the flour

Add oil to the pan and place the chicken in, cook on each side for 2-4 minutes depending on the size of the breasts, then remove from the pan and place on a plate

In the same pan add the garlic, then de-glaze with the white wine and lemon juice, using a wooden spatula scrape all the brown bits from the bottom of the pan.  Once the wine is almost evaporated, add the chicken broth and let reduce by half.

Add the cream and let simmer for 2 minutes

Pour the sauce over the chicken and garnish with lemon zest and basil