3 chicken breast halves, butterflied (for 6 portions)
salt and pepper
1-2 T. flour or cornstarch
2 T. butter
2 T. olive oil
2-3 cloves minced garlic (1-2 tsp.)
1 large lemon
2-3 springs fresh rosemary (or 10-12 leaves of sage, if you prefer)
1 tsp. basil
2-3 T. white wine
1/8 C. heavy cream
Heat butter and olive oil in a nonstick or cast iron pan over medium heat, until butter has melted.
Season chicken with salt and pepper, lightly dredge in flour. Sear over medium heat 4-5 minutes, flip and cook another 2-3 minutes. Remove chicken from pan. Saute garlic until fragrant, add in basil and squeeze in 1 1/2 tsp. lemon juice, stir gently to combine. Stir in white wine and heavy cream. Add chicken back to pan and top cutlets with rosemary (or sage leaves). Bring to a low simmer and let simmer for 8-10 minutes.
Serve over mashed potatoes or angel hair pasta with sauteed mushrooms, garden salad, and crusty bread.