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For the chicken:
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1.
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Place the chicken in a Ziploc plastic bag or between two sheets of plastic wrap.
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With a rolling pin or a meat tenderizing hammer, beat the chicken until it becomes thin.
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You dont want to beat the chicken until it is so flat that it falls apart.
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Set the chicken aside in a bowl and season on both sides with salt and pepper.
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Take half of the lemon and squeeze the juice on both sides of the chicken breast.
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2.
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Put your bread crumbs in a shallow bowl or a plate and set aside.
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In a medium bowl, add the beaten eggs.
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Your eggs should be beaten until you can no longer distinguish the yolk from the whites.
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Dip the chicken breast in the eggs until it is evenly coated.
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Then put them into the bread crumbs.
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The bread crumbs should completely cover the chicken breasts on both sides.
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3.
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Take a medium sized pan and turn the heat on medium high and add the olive oil.
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You may need to add more olive oil later.
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Once your pan is hot and your chicken is coated in the bread crumbs, place the chicken in the pan and let it sear on both sides for about 4 minutes pre side.
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Remove the cooked chicken from the pan onto a paper towel lined plate and repeat with the remaining chicken if you didnt cook it all at once.
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Once all of the chicken is done, set it aside.
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For the sauce:
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4.
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To make the sauce take a medium sized pot and melt the butter on low to medium heat.
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Once the butter has melted, slowly add the flour while whisking at the same time.
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This will make a roux for the sauce and should look light yellow.
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As soon as the roux turns a light yellow color, slowly add the milk and whisk at the same time to avoid lumps forming.
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Once all the milk is added continue to stir the sauce.
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It will become thick and when it does turn the heat down to a simmering heat.
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5.
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Add the lemon juice, fresh basil, and season with salt and pepper to taste.
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Keep sauce warm.
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For the mashed potatoes:
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6.
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Bring a pot of water to a boil (with enough water to cover the potatoes).
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Dice the potatoes, add them to the boiling water and cook until the the potatoes are soft.
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This should take about 15 minutes.
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Drain the water from the potatoes and mash the potatoes with a potato masher.
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Pour in the cream or milk and stir until mixed.
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Grate the garlic cloves with a handheld grater and add it into the potatoes.
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Add the rosemary leaves, butter, and season with salt and pepper.
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Mix to combine.
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Plate the chicken with the potatoes and pour some of the sauce on the chicken and enjoy!
