Pan-Seared Chicken in Lemon Basil Cream Sauce
INGREDIENTS
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2 pounds chicken tenderloins, thawed
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1/4 cup flour
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1 teaspoon dried basil
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1 teaspoon salt
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3/4 teaspoon black pepper
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1/4 teaspoon cayenne pepper
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1 teaspoon garlic powder
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1/2 teaspoon onion powder
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1 tablespoon butter
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1 tablespoon oil
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1 and 1/4 cups chicken broth*
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1/3 cup fresh lemon juice (2 lemons-zest them first!)
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1/2 cup cream
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1-2 tablespoons lemon zest, to taste**
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1/4 cup fresh basil, chiffonade
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more fresh basil to garnish
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