1. Season the chicken breasts with salt and pepper on both sides.
2. In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the butter and minced garlic. Sauté for about 1 minute until fragrant.
4. Whisk in the flour, creating a roux, and cook for another minute to eliminate the raw flour taste.
5. Gradually stir in the chicken broth and heavy cream, whisking continuously to avoid lumps. Let the mixture simmer for about 5 minutes until it thickens slightly.
6. Add the mozzarella cheese, stirring until it melts and combines into a smooth sauce.
7. Stir in the lemon juice and fresh basil, allowing the sauce to simmer for another minute.
8. Return the chicken to the skillet, spooning the sauce over the top. Let everything heat through for 2-3 minutes.

Cooking, as I’ve learned from my travels and experiments in the kitchen, is about patience and allowing flavors to meld. Feel free to adjust the seasoning and ingredients to suit your taste — after all, this is your culinary canvas.