Chicken In Basil Lemon Cream

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Don't let the instructions scare you off this marvelous recipe. They are just very detailed and thus simple to follow. This can even be made ahead and frozen*. Source: united states personal chef association hands on training.

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Steps

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Rinse the chicken with cold water and dry on paper towels , trim off any excess fat and tough tissue.

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Pound out the breast using a meat hammer until tenderized and an even thickness and dredge chicken in flour seasoned with salt and pepper , shaking off excess flour.

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Cook the chicken breasts in a pre-heated non-stick skillet with two tablespoons of the oil over medium high heat until just done.

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Place the breasts aside on a plate and cover while making sauce.

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Heat the chicken stock in a microwave , approximately two minutes on high then heat the remaining tablespoon of oil and butter in a small skillet or saucepan over medium heat , careful not to burn butter.

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Add the flour and stir into a paste to create a roux , continue to cook the roux over medium heat until it becomes a blonde roux , approximately two-four minutes.

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Remove the roux from the heat.

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Add the heated chicken stock to all roux slowly , in stages , being sure to return the roux to a smooth paste or slurry after eac.

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Ingredients

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boneless chicken, flour, salt, black pepper, oil, butter, chicken broth, lemon, fresh lemon juice, fresh basil, white wine, sugar, heavy cream