Cut in half three large, boneless, skinless chicken breasts. Pound thin and evenly. You will have six average sized chicken breasts.

Salt and pepper both sides of the chicken breasts and set aside.

To a large skillet add the olive oil and heat to medium-high heat.

Once the skillet is hot add your chick and allow it to sear for 6 minutes. Do not move the chicken breast or it will not sear properly.

Flip and sear on the second side for another 6 minutes. Again, do not move the chicken breasts.

NOTE: Sear chicken in batches if you do not have a large enough skillet.

Remove the seared chicken breasts and set them aside to rest.

NOTE: Chicken is fully cooked when it has reached an internal temperature of 165 °F

Add the butter to your hot pan. Use your spatula to scrape the bits left behind in your pan. Once the butter is melted allow it to brown for thirty seconds, stirring continually.

Add the garlic and cook until fragrant, about one minute, stirring continually.

Add the chicken broth and allow the liquid to boil and steam, this will make a thick sauce. Stir continuously for two to three minutes.

Turn off the heat. Place the chicken back into the skillet, smother the seared chicken breasts in the sauce.

Top with the fresh basil, serve with your favorite sides.