Pan-Seared Lemon Chicken with Basil Cream Sauce

Instructions

1. Dry the chicken tenderloins with a paper towel. 
2. On a plate or shallow dish, mix together the flour and spices: basil, salt, pepper, cayenne, garlic, and onion. 
3. Dredge the chicken in the flour mixture to coat both sides.
4. Heat a large skillet to medium high heat. When it is hot, add 1 tablespoon butter and 1 tablespoon oil, and swirl to coat.
5. Add about half the chicken tenderloins. Don't add them all at once or they will steam, not sear, and that won't get you those nice crispy brown edges. Leave about an inch in between each piece of chicken.
6. Sear for about 4 minutes. Keep an eye on it and make sure it's not cooking too quickly. Turn the heat down to medium if necessary. 
7. Flip the chicken and cook for another 2 minutes or so, until brown. 
8. Remove the chicken to a plate and sear the other batch, adding more oil if the pan gets dry. 
9. When the chicken is done and out of the pan, add the chicken broth and lemon juice. Keep the heat on medium high. Scrape up the browned bits with a wooden spoon.
10. Bring to a boil and simmer for about 3 minutes.
11. Add the cream. Bring to a simmer again and continue simmering for 5-8 minutes until the sauce has thickened some. 
12. Remove from heat and add fresh basil and lemon zest. Return the chicken to the pan. 
13. Serve with pasta, rice, mashed potatoes, cauliflower rice, etc.