Pound chicken breast between 2 sheets of plastic wrap with a meat mallet to 1/4-inch/6 mm thickness. Mix salt and pepper and sprinkle over the chicken.

Heat oil in a large skillet over medium-high heat and brown the breasts on both sides. Remove from pan and keep warm.

Deglaze pan with the wine, scraping up all the brown bits. Add the stock, garlic and lemon basil. Let the liquid reduce by about half.

Add the cream and heat through. Add the chicken back to the pan to heat through.