A delightful chicken dish with a creamy basil-infused sauce, perfect for a quick and delicious dinner.
Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness using a rolling pin.
Pounding the chicken ensures even cooking and prevents it from drying out.
Season the chicken breasts with salt and pepper on both sides.
Seasoning generously enhances the flavor of the chicken.
Heat the butter in a large frying pan over medium heat until melted.
Use medium heat to prevent the butter from burning.
Cook the chicken breasts in the pan for about 4 minutes on each side until golden brown and cooked through. Remove from the pan and set aside.
Avoid overcrowding the pan to ensure even browning.
In the same pan, add the shallots and cook over low heat until softened, about 5 minutes.
Stir frequently to prevent the shallots from burning.
Increase the heat to medium and pour in the white wine, letting it simmer for 2 minutes.
Scrape the bottom of the pan to incorporate any browned bits into the sauce.
Stir in the heavy cream and cook for another 3 minutes until the sauce thickens slightly.
Keep stirring to prevent the cream from curdling.
Add the fresh basil to the sauce and season with salt and pepper to taste.
Add the basil at the end to preserve its fresh flavor.
Return the chicken to the pan and spoon the sauce over it. Cook for 1 minute to heat through.
Ensure the chicken is fully coated with the sauce for maximum flavor.
Serve the chicken with the sauce drizzled over it. Garnish with additional basil leaves if desired.
Serve immediately for the best taste and presentation.
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