Creamy Lemon-Basil Chicken

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

1 pound chicken cutlets (4 cutlets)

½ teaspoon salt

½ teaspoon ground pepper

2 tablespoons unsalted butter, divided

2 teaspoons minced garlic

1 ¼ cups unsalted chicken broth

3 ounces reduced-fat cream cheese, cut into pieces

1 small lemon, thinly sliced and seeds removed

2 tablespoons chopped fresh basil, plus more for garnish

Directions at eatingwell.com

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