Chicken with Lemon Basil Sauce

For the Chicken:

1 C. Flour

1/2 Tbsp. Garlic Powder

1/2 Tbsp. Paprika

1/2 Tsp. Salt

1/2 Tsp. Black Pepper

4 Skinless Chicken Breast Halves

2 Tbsp. Olive Oil

2 Whole Garlic Cloves

1 Sprig Fresh Thyme

For the Lemon Basil Sauce:

1 1/2 Tbsp. Butter

2 Tbsp. Fresh Lemon Juice

1 C. Chicken Stock

1/3 C. Finely Chopped Fresh Basil

Salt/Pepper to taste

Preheat oven to 300 degrees.  In large bowl, combine flour, garlic powder, paprika, salt and pepper. Thoroughly coat each chicken breast in flour mixture. Heat oil in large skillet on medium-high heat. Add sprig of thyme, garlic cloves and chicken to skillet and cook chicken until golden brown on each side. Place on oven safe pan and in the oven. Meanwhile, melt butter in the same skillet which was used to cook the chicken, leaving in the thyme and garlic cloves. Add lemon juice and stock cook over medium-high heat until reduced by about half, to a sauce consistency, about 10 minutes. Add basil, salt and pepper. Discard thyme and garlic cloves. Remove chicken from oven. Spoon sauce over chicken before serving.