Put a skillet on at medium high and add 4 tablespoons (1/2 stick) of the butter. On a dishwasher safe cutting board cut a skinless boneless chicken breast in half horizontally. Cover with plastic wrap and hammer them into thin filets with the flat side of a meat mallet or a rolling pin or the bottom of a sauce pan.

Salt and pepper both sides and transfer to the pan. Cook them for about 3-5 minutes a side depending on the thickness. When they are firm to a poke or the juices run clear or they read 170°F on an instant read meat thermometer they are done. Move them to a plate that will catch the drippings. While the filets are cooking chop up the basil and garlic.

Put the potatoes in a microwave safe bowl and zap them for 4-6 minutes depending on how many you are zapping and how soft you want them. Tonight the veggie du jour was sautéed spinach, we love it.

After you remove the filets from the pan put in a pat of the butter and the basil and garlic. Lower the heat to medium and mix it together. Sprinkle with a little salt and pepper. Cook for just about a minute then return the filets and the drippings to the pan and turn them over a few times getting them coated. They just need to reheat a little so a couple of minutes will do the job.

Smush the potatoes a little and top with a pat of butter, salt and pepper. Then serve up your quick easy and delicious Chicken Filets Sautéed with Basil and Garlic. Top off the filets with the basil, garlic and the butter from the pan.