1/4 c. butter
4 breasts, boneless and skinless
2 tbsp. chopped fresh basil or 2 tsp. dried
1/3 c. brandy
1/4 c. heavy cream or half and half and sour cream
1/2 tsp. salt

Pound breasts until thin. Brown in butter on both sides. Add basil and brandy; cover and cook 5 minutes. Remove chicken and keep warm. Add cream; stir until hot. Pour over chicken. Can also use plain yogurt instead of sour cream of heavy cream.