Instructions: Place chicken between sheets of plastic wrap and pound with the edge of a mug or a wooden mallet, evenly and gently until they are 1/4-inch thick.

Dredge each piece with salt & pepper. In a large skillet, heat butter and oil. When butter is melted, add the chicken and cook quickly for a minute or two on each side, or until it loses its pinkness inside. Remove chicken to a hot platter and keep warm in a 200 degree F oven.

Add the wine and lemon juice to the pan and cook over medium heat, stirring to blend in browned particles and juices. Boil until reduced by about half.

Add the cream, lemon basil, thyme and parsley; boil until sauce thickens slightly. Pour any juices that collected on the chicken meat platter into the skillet. Taste sauce for seasoning, adding salt and pepper if needed.

Pour sauce over the sauteed chicken and garnish with lemon basil leaves and lemon slices.

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