Poultry: Chicken Scaloppini a la Lemon Basil by Recipe Cottage

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	Chicken Scaloppini a la Lemon Basil

		4 skinned and bone chicken breast portions salt freshly ground pepper butter or margarine olive oil 1/2 cup dry wine 1 tablespoon lemon juice 1/2 cup heavy cream 1/3 cup lemon basil 1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried) 2 teaspoon fresh minced parsley lemon basil leaves lemon slices Place chicken pieces between sheets of plastic wrap and pound with a mallet evenly and gently until they are 1/4 inch thick. Dredge each piece with salt and pepper. In a large skillet, heat 1 tablespoon each butter and oil. When butter is melted, add as many chicken pieces as will fit without crowding and cook quickly for a minute or two on each side, or until the chicken loses its pinkness inside. Remove chicken pieces to a hot platter and keep warm. Cook rest of chicken pieces, adding more butter and oil as needed and remove to a warm platter. (May use 200 F oven.) Add the wine and lemon juice to the pan and cook over medium heat, stirring to blend in browned particles and juices. Boil until reduced by about half. Add the cream, Lemon basil, thyme, and parsley, boil until sauce thickens slightly. Pour any juices that collected on the chicken meat platter into the skillet. Taste sauce for seasoning, adding salt and pepper if needed. Pour sauce over the sauteed chicken and garnish with Lemon basil leaves and lemon slices. Serve over rice or buttered noodles .