TOMATO BASIL CHICKEN BREASTS
I’m undecided about this one. It def didn’t blow my mind. My PIC liked it a lot more than I did. I guess it’s easy enough, and it certainly shines with the heirloom tomatoes and garden basil I used, but I don’t care much for the flour dredge for meats in general — it adds an unpleasant goopiness to the meat itself. If I were to make this again I would likely use cornstarch instead for a much lighter coating, which would still help bind the sauce (if the butter at the end isn’t enough to mount it).
I used BLSL thighs instead of breasts, and I doubt using breasts would make this any more interesting. I wonder if this wouldn’t be nicer with halibut, or cod, or some other white fish.
It was fine for a weekday meal 
