1 whole skinless chicken breast
1/4 c. lemon juice
3 tbsp. dry white wine
1/4 c. heavy cream
1/4 c. finely chopped basil leaves

Pound chicken to uniform thickness of 1/4 inch. Marinate in lemon at least 15 minutes. Drain and add to skillet with 1 tablespoon hot butter. Saute 3 minutes, turning once. Cover and keep warm.

To skillet, add marinade, wine and 1/4 cup water. Boil and simmer 1 minute. Add cream and bring to a boil and simmer 2 minutes. Remove from heat and whisk in remaining butter and basil. Season to taste with salt and pepper and serve over chicken breasts. Serves 2.