Chicken scallopini with garlic lemon basil sauce

Use thin chicken cutlets, or pound regular chicken breasts thin.

Heat neutral oil (light olive oil) in a 12-inch skillet.

Season the flour and the chicken with garlic and herb seasoning and salt; dredge the chicken in the flour and let it sit a minute or two so the flour adheres.

Sear and brown the chicken on both sides; remove.

Finely chop the shallot and garlic.

Discard the leftover oil, keeping the brown bits in the skillet.

Cook the shallot and garlic a couple of minutes, scraping up the brown bits.

Add a little Calabrian chili, then deglaze with white wine and reduce about a minute.

Squeeze lemon juice into the chicken stock, add it and reduce a little; season with salt once reduced.

Add cold butter and fresh basil, return the chicken and warm through a minute or so until the sauce is thick and glossy.

Serve over orzo with butter, parmesan, fresh herbs and lemon zest, more basil on top.