When we cooked this, picture shown, we used bone-in chicken thighs. The crispy skin made the dish. Serves: 4 Ingredients 4 6 oz. chicken breasts, boneless, skinless 1/4 cup flour 1/8tsp salt 1/8tsp pepper 3TB olive oil, divided use 1TB butter or margarine (I use Smart Balance) 3TB flour, level 2 cups chicken broth or water 1 lemon, zested 4tsp lemon juice, fresh 2TB basil, fresh, chopped 2TB white wine 1/2tsp sugar 1/4tsp salt 1/2 cup heavy cream Directions Clean and prep chicken breasts and dry. Pound with meat hammer until even and thin Cook chicken in large skillet with 2TB 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 th
Personal Chefs serving Palm Beach, Boca Raton, Fort Lauderdale and Miami Beach.