INGREDIENTS

• 8 chicken breast halves, skinned and boned
• 1/4 cup cream
• 2 Tbsp. olive oil
• 1/3 cup lemon basil leaves, chopped
• 2 Tbsp. butter
• 1/2 tsp. fresh thyme leaves, minced
• 3/4 cup Central Coast Chardonnay
• 1 tsp. fresh parsley, minced
• 1 Tbsp. fresh lemon juice

DIRECTIONS
yield: serves 8

1. Place chicken breasts between sheets of plastic wrap
2. Gently pound with wooden mallet until they are 1/4" thick
3. Dredge each piece with salt and pepper.
4. Heat a large skillet. Add olive oil and butter.
5. When butter melts add the chicken and cook for no more than one minute each side
6. Remove chicken to a platter in a 250° oven to finish cooking.
7. Deglaze the skillet with the wine and lemon juice and stir to loosen any browned particles.
8. Boil the wine until reduced by half.
9. Add the cream, lemon basil, thyme and parsley
10. Boil until slightly thickened.
11. Pour over chicken and garnish with lemon basil.