Chicken in lemon-basil sauce with zucchini noodles

Ingredients:

• 4 boneless, skinless chicken breasts (170-220 g each)
• 1/4 tbsp. + 1 tbsp. l. flour
• 2 tablespoons extra-virgin olive oil
• Half a shallot, finely chopped
• 0.5 cup torn fresh basil + 2 tsp finely chopped stems
• 3/4 cup lightly salted chicken broth
• Grated zest and juice of 1 lemon
• 3 tablespoons chilled unsalted butter
• 700 g of zucchini noodles
• Red pepper flakes, for sprinkling

Preparation:

1. Place 1/4 cup flour on a large plate and spread it out. Season the chicken with salt and black pepper, then dredge it in the flour and shake off any excess.
2. Heat a large nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering, then add the chicken and cook until golden brown and almost cooked through, 5-6 minutes per side.
3. Move the chicken to the sides of the pan, add the shallots and basil stems to the center of the pan, and cook until softened but not browned, about 1 minute. Add the remaining 1 tablespoon flour and cook for 1 minute.
4. Add the chicken broth and lemon juice and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat and cook, turning the chicken occasionally, until cooked through and the sauce has thickened, 3 to 4 minutes.
5. Turn off the heat and stir in 2 tablespoons of butter until melted. Add the lemon zest and season with salt and pepper to taste.
6. In a large nonstick skillet, melt the remaining 1 tablespoon butter over medium-high heat. Add the zucchini noodles, season with salt and pepper, and cook, stirring occasionally, until tender, 2-3 minutes. Stir in half the torn basil.
7. Divide the zucchini noodles among bowls and top with the chicken, lemon sauce, remaining basil, and red pepper flakes.