When we cooked this, picture shown, we used bone-in chicken thighs. The crispy skin made the dish.

Serves: 4

(4) 6 ounce/170g chicken breasts, boneless, skinless
1/4 cup/60ml/30g flour
1/8 teaspoon/.5ml salt
1/8 teaspoon/.5 ground black pepper
3 tablespoons/45ml/41g olive oil, divided use
1 tablespoons/15ml/14g butter or margarine (I use Smart Balance)
3 tablespoons/45ml/14g flour, level
2 cups/500ml/480g chicken broth or water
1 lemon, zested
4 teaspoons/20ml/20g lemon juice, fresh
10 leaves of basil, fresh, chopped
2 tablespoons/30ml/29g white wine
1/2 teaspoon/2ml/2g sugar
1/4 teaspoon/1ml/1.5g salt
1/2 cup/125ml/120g heavy cream

Clean and prep chicken breasts and dry. Pound with meat hammer until even and thin. Cook chicken in large skillet with 2 tablespoons/30ml/28g olive oil over med -high heat until just done. Set aside to cool.

Sauce:

Heat chicken stock. Heat butter and remaining oil in small pan. Add flour to create roux and cook until it is a medium blonde color ( 2-4 mins) Remove from heat and add heated stock slowly to the roux. Stiring until smooth or slurry at each addition. When all stock is incorporated return pan to a medium heat and cook until stock has thickened into a veloute. While on medium heat, add lemon zest, lemon juice, basil, white wine, salt, and sugar to veloute. Stir and cook for 2 minutes, then slowly add cream. Add additional stock or reduce for desire thickness, then adjust taste with salt and pepper to personal taste. Remove from heat and cool. When sauce is cooled place ladle full completely over chicken breast and cover and label. Store in fridge or freezer.

 Reheat Instructions.

Thaw over night in fridge. Heat in 350F /180C/Gas4 oven for 25-30 minutes.