1 lb. boneless skinless chicken breasts
1/2 stick butter
3 cloves garlic, minced
Juice of 2 lemons
Zest of 1 lemon
1/4 c. heavy cream
1 pt. cherry tomatoes (preferably small)
1/4 c. shredded fresh basil
1 lemon, sliced into half moons
1. Season chicken all over with salt and lemon pepper. In a large skillet over medium-high heat, heat oil. Add chicken and sear until golden and cooked through, 10 minutes per side. Transfer chicken to a plate and make pan sauce.
2. Add butter to pan drippings and let melt. Add garlic and stir until fragrant, 1 minute, then add lemon juice and zest and cream. Bring to a simmer, then add cherry tomatoes, basil, and lemon slices. Simmer until thick, 5 minutes, then add back chicken to skillet.
3. Serve chicken over rice with pan sauce.