When we cooked this, picture shown, we used bone-in chicken thighs. The crispy skin made the dish.
4 6 oz. chicken breasts, boneless, skinless
1/4 cup flour
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
1/2 cup heavy cream
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.
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 1/2 cup completely over chicken breast and cover and label. Store in fridge or freezer.
Thaw over night in fridge. Heat in 350F oven for 25-30 minutes.