¼ cup flour
1½ lb chicken cutlets
¼ cup oil
3 cloves garlic, minced
3 Tbsp chopped fresh basil
1 cup dry white wine (or use chicken broth)
3 Tbsp fresh lemon juice 1 lemon, sliced
Place flour in a shallow dish; season chicken lightly with salt and pepper. Dredge chicken in flour.
Cook chicken, in 2 batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 2 minutes per side or until browned. Remove chicken from skillet, and keep warm.
Reduce heat to medium; add garlic, basil, wine, lemon juice and lemon slices. Cook 5 minutes or until liquid is reduced by half. Return chicken to skillet, and cook until thoroughly heated.