Servings: 4

3 tablespoons olive oil 3 tablespoons olive oil
2 tablespoons butter 2 tablespoons butter
4 skinless boneless chicken breast halves 4 skinless boneless chicken breast halves
2 teaspoons Greek Freak seasoning 2 teaspoons Greek Freak seasoning
3 tablespoons fresh lemon juice 3 tablespoons fresh lemon juice
4 garlic cloves, chopped 4 garlic cloves, chopped
1 teaspoon (packed) grated lemon peel 1 teaspoon (packed) grated lemon peel
1 1/2 cups chicken broth 1 ½ cups chicken broth
1 tablespoon capers 1 tablespoon capers
1/2 tsp glucomannan ½ tsp glucomannan
1/4 cup heavy cream or creme fraiche ¼ cup heavy cream or creme fraiche
1/2 cup chopped fresh basil or 1 tablespoon dried ½ cup chopped fresh basil or 1 tablespoon dried
Fresh basil for garnish Fresh basil for garnish

Heat olive oil and butter in heavy large skillet over medium-high heat. Sprinkle chicken with pepper and Greek Freak seasoning.
Add chicken to skillet and sauté until brown and cooked through, about 6 to 8 minutes per side. Transfer chicken to platter; tent with foil.
Add lemon juice, garlic and lemon peel to same skillet. Stir over medium-high heat until fragrant, about 30 seconds. Add chicken broth and capers; boil for a couple of minutes. To thicken, slowly add glucomannan and simmer a couple of minutes more. Add cream and simmer a couple more minutes. Mix basil into sauce. Season to taste with salt and pepper.