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1
First cut the chicken breast in half, down the side, creating two thinner breast halves. Season both sides with fresh cracked salt and pepper.
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2
In three separate containers, add the flour, beaten egg, and bread crumbs. Bread each chicken breast half by first dredging in flour, coating completely and shaking off excess, then dipping in the egg, again coating completely and letting excess run off, and finally coating in bread crumbs. The flour helps the egg stick, and the egg helps the bread crumbs stick. Set each chicken breast half on a drying rack for 5 minutes to set.
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3
Meanwhile, melt the half stick of butter in a large skillet (large enough to fit both breast halves) over medium heat. Crush each garlic clove under a knife, but do not cut them up. Place them in the melted butter and then bruise the basil leaves and also add to the butter. The easiest way to bruise basil is to just roll the basil in between your palms until the oils break from the leaves and become aromatic.
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4
Very lightly simmer the garlic and basil in the butter only for a couple minutes, stirring to infuse the flavors together. I also added a little garlic-infused olive oil that I had at this point. Remove the garlic and basil and increase heat to medium-high.
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5
When the butter begins to shimmer, you know it is hot enough to add your chicken. Add each breast half and fry on each side until golden brown and crispy and the chicken is cooked through, approximately 3-5 minutes per side. This part of the cooking process is going to determine how tender and juicy your chicken is.
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6
My favorite way to determine this is by gently sticking a fork through the thickest part of the breast, making sure not to ruin your breading. When the fork slides through the chicken like butter, turn off the heat. Your chicken is ready.
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7
Lightly season the chicken with your dry Italian herbs, squeeze a little lemon juice over top if you'd like, and plate. Garnish with a simple fresh basil leaf.
