- Cover each chicken breast with plastic wrap and lightly flatten with a rolling pin. Season well with freshly ground pepper.
- Melt butter in a large skillet on medium heat. Cook chicken for 3 mins each side, until golden and almost cooked through. Remove to a platter and keep warm.
- Reduce heat to low and add onion. Cook for 5 mins, stirring, until soft. Increase heat to medium and add wine. Simmer for 1 min. Stir in cream. Cook for another 3 mins, until reduced slightly. Add basil and season.
- Return chicken to pan and cook for 1 min, until heated through. Serve with potatoes and zucchini.
Base Recipe adapted from this
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