1.   Butterfly the chicken breast by starting at the thickest end and holding your knife parallel to the cutting board, cut in half. Gently pound with the flat side of a meat mallet or rolling pin to an even 1/4-inch thickness. Season both sides of each chicken fillet with salt and pepper. Set aside and repeat with the remaining fillets

2.   Add whey protein to a bowl and lightly coat, making sure all sides and edges of each fillet are coated. Shake off any excess powder and place them side by side, laying in a single layer, not stacked

3.   Place a frying pan over medium-low heat. Pour in the olive oil and butter, and when sizzling add the basil leaves. Let everything cook about 1 minute to infuse all the flavours

4.   When melted butter is sizzling, place the chicken fillets in a single layer. Do not crowd. Cook about 2 minutes per side until cooked golden brown and slightly crispy. Transfer to a large serving platter and cover with aluminum foil to keep warm. Repeat until done

5.   For the sauce, add white wine vinegar to deglaze the pan. Pour in the lemon juice, chicken bone broth, stir and cook 2 minutes. Sprinkle in the glucomannan, stirring immediately. Cook until sauce has thickened and is glossy, about 2-3 minutes. Pour sauce through a sieve to remove basil leaves and lumps

6.   To serve, garnish with thin lemon slices and a sprinkle of rough chopped basil. Also, pour the lemon sauce over the chicken. Leftovers can be refrigerated in an airtight container for up to 4 days