Saute 4 boneless chicken breasts in 2T. butter, 1 1/2 min. per side.

Add, cover and simmer for 12-15 min. or until no longer pink in center:

2 cups chicken broth
1 T plus 1 tsp. lemon peel
6 T. chopped fresh or 2T. dried basil
4 T. lemon juice

Remove chicken and set on plate and keep warm.
Bring sauce to a boil and reduce by about 2/3.
Add 6T. butter until melted.

Sauce if thin works well over rice and chicken.
If you want it thicker, continue to reduce by boiling longer, and serve the thickened sauce just over the chicken.

Add more fresh basil for accent if desired.