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   Ingredients :
6 chicken breast fillets (3 whole breasts), skinned and boned
2 tablespoons oil, to sear chicken breasts
2 tablespoons butter
1 medium size onion, finely chopped
cup dry white wine
1 cup chicken stock (may be replaced with 1 chicken cube bouillon)
2 cups heavy cream
cup fresh basil leaves, finely chopped


Heat oil in a skillet and sear chicken breasts until they are golden. Place chicken breasts in an ovenproof pan and finish cooking them in a preheated oven to 400F (200C) until done, approximately for 10 - 15 minutes.
While chicken is in the oven, melt butter in a skillet and add onion. Cook onion until transparent not browned. Stir in wine and bring to a boil, approximately 3 minutes. Add chicken stock and heavy cream and boil for 10 minutes. Season with salt and pepper. If a thicker sauce is desired, dissolve 1 tablespoon flour in 1/3 cold water and stir in to boiling mixture.

Add chopped basil and combine to mix. Correct seasoning.
Serve basil sauce over chicken breasts.

Preparation time: 45 minutes
        6 servings
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