Cover your cutting board with plastic wrap. Lay the chicken breasts on top and cover with another piece of plastic. Use the flat side of a meat mallet to hammer the breasts flat.

Rub half the harissa paste over one side of the chicken breasts using a silicone brush.

Sprinkle half the basil on the same side of the chicken breasts.

Carefully place chicken breasts on a hot skillet with the seasoned side facing down for 1-2 minutes.

During that 1-2 minute, quickly repeat step 2 and 3 on the unseasoned side of the breasts. Make sure you don't leave it for too long and burn the basil.

Turn the breasts over for another 1-2 minutes. Make sure you don't burn the basil.

Add the wine in the skillet. The receipe specifies 1 cup, but this is entirely up to you. Add more wine to get more sauce.

Scrape the bottom of the skillet with a wooden spoon.

Add the cream. Although the rceipe specifies two types of cream, any one of the two will do. Stir. The more cream you add, the less tasty and spicy the sauce will be. Try to get a nice orange color.

Bring to a boil and let sit for 10 minutes.

Reduce to medium and let sit until you get a thicker texture. When you're satisfied with its thickness, remove from the stove.

Serve with or over rice and add vegetables if desired. Enjoy!