Food My Muse

0 First, slice the chicken breasts. Then, pound until desired level of thickness.
1 Secondly, mix the flour with the parmesan, add salt and pepper.
2 Preheat a pan on high for 2 minutes. Then, add plenty of olive oil and lower to medium high.
3 Pat dry the chicken breasts, pass them through the flour parmesan mixture. Pressing very well.
4 Fry the chicken breasts on medium high until golden on both sides, about 2-3 minutes per side.
5 In another pan, preheat for 2 minutes as well. Add a bit of olive oil and the halved lemon wheels. Then, let them caramelize for about 2-3 minutes per side and remove. Chop very small.
6 On medium heat, add in the shallot, Fresno and garlic. Then, deglaze with the wine and let it reduce by half. Add in chicken broth, lemon zest , honey and soy sauce. Let it simmer until reduced by half.
7 Squeeze in juice of 1/2 lemon, add the chopped lemons, basil and chives. Cook together for 2 more minutes. Turn heat off, add the butter and emulsify.
8 Lastly, serve the chicken with the sauce, more chives, basil, parmesan and black pepper.