Chicken Breast with Basil-Lemon Sauce

Preheat the oven to 80 °C and heat a plate.

Thinly peel the yellow peel from half of the lemons and cut into very fine strips. This is even better with a zester knife. Squeeze the lemon and mix the juice with the white wine. Add the strips of zest.

Cut a pocket horizontally in each chicken breast and spread each pocket with four basil leaves. It is not necessary to close the pocket with toothpicks, as the filling cannot leak out. Season the chicken breasts with salt and pepper. Roast in the hot clarified butter over medium heat for 5-8 minutes, depending on the size. Immediately transfer to the preheated plate and cook in the 80 °C hot stove for twenty-thirty minutes.

Melt the gravy with the juice of a lemon and white wine mixture. Add bouillon cubes and make the whole thing well half. Now add the cream and quietly make the sauce until it thickens slightly. Chop the basil and add at the end. Season the sauce with salt and freshly ground pepper. Pour over the chicken breasts and serve them on the spot.

Tip: Instead of clarified butter, you can also use butter in most cases.

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