Chicken with Tomato and Basil Cream Sauce

• 1 cup chicken broth
• 1/4 cup white wine
• Juice from one lemon
• 2 cups heavy cream
• 2 Tablespoons butter
• 3/4 teaspoons sea salt
• 1/4 teaspoon black pepper
• 1/2 cup freshly grated Parmesan cheese
• 2 Tablespoons olive oil (divided)
• 3 or 4 chicken breasts (pounded thin for even cooking)
• 1/4 cup all-purpose flour (for dredging the chicken, use cornstarch for gluten-free)
• Salt and pepper
• 3 to matoes (sliced to 1/4" thickness)
• 2 or 3 garlic cloves (minced)
• 3 Tablespoons fresh basil (more if desired)
• More Parmesan cheese (to taste)
• Optional: Add some toasted pine nuts at serving

Directions