2 lbs boneless skinless chicken breasts
1/2 cup all purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1 tablespoon garlic powder
Olive oil to coat the bottom of a skillet
For the Squash Sauce
In a large mixing bowl, combine the all purpose flour, cornstarch, salt and garlic powder, tossing until thoroughly mixed. Set aside.
Slice the chicken breasts so that there are at least four pieces. If any of the pieces are much thicker than the others, use a meat pounder to thin out the chicken breasts.
In a skillet or pan, heat the olive oil on medium high heat. Dredge the chicken pieces in the flour mixture, pressing firmly on both sides to ensure thorough coating. Carefully add the chicken to the skillet and pan-fry for 4 to 6 minutes on each side until golden brown.
Place the chicken on serving plates. Spoon the butternut squash sauce over the chicken and garnish with basil leaves. Serve immediately.