Pat the Chicken Breast dry and season with salt and pepper.
Heat Olive Oil in a large skillet over medium-high heat, then add the chicken and sear 4–5 minutes per side until golden and cooked through; transfer to a plate and keep warm.
Reduce heat to medium, add a little more Olive Oil if needed, then sauté the Onion (diced) until translucent, about 3–4 minutes.
Add the Garlic (lightly crushed) and Garlic (minced) and cook 30–60 seconds until fragrant, taking care not to burn.
Pour in the Chicken Stock and use a wooden spoon to scrape any brown bits from the pan; simmer for 2–3 minutes to reduce slightly.
Stir in the Double Cream, Oregano and Basil, and simmer gently until the sauce thickens, about 3–5 minutes.
Return the chicken to the skillet and spoon the sauce over it to warm through, then finish with the Lemon (juiced) to brighten the flavors.
Serve the chicken and sauce over pasta or mashed potato.
