Dust chicken with flour, salt and pepper.
Heat a large frypan with olive oil and 1 tablespoon butter. When sizzling add the chicken in batches until lightly golden.
Keep warm, while cooking the remainder of chicken. Cover with foil and keep warm.
Wipe out pan and then add olive oil and the other tablespoon of butter.
When butter is melted, add the garlic and stir for a minute. Add combined chicken stock and lemon juice.
Simmer for 2 minutes then add cream stirring constantly. Simmer for 2 more minutes then add the basil and simmer another minute.
Serve the chicken on a warmed plate and drizzle the sauce over the top.