8 Chicken Cutlets( 1 1/2 to 2 lbs) pounded thin, rinsed and patted dry

1/2 tsp salt

1/4 tsp ground pepper

1/2 cup all-purpose flour

1/4 cup olive oil

2 tbls butter

1/3 cup lemon juice

1 1/4 cups of chicken broth

1/3 cup dry white wine

1/3 cup chopped fresh basil 3/4 tsp cornstarch

Season chicken with salt, pepper and flour.  Heat oil in pan over medium heat and saute the chicken until lightly browned on both sides.  Drain oil, add butter, lemon juice, broth, wine, and basil, bring to a boil.  Reduce heat, cover and simmer for 10 minutes. Remove chicken from heat and place on platter.  In small bowl, combine corn starch, with 1/4 cup on cold water and mix.  Whisk cornstarch in mixture with pan juices and simmer over low heat until sauce thickens, about 1 minute.  Season with salt and pepper.  Spoon the sauce over chicken before serving.  Mangia!