Using a sharp knife slice the chicken breast on the bias into paper-thin slices, evenly dust the chicken with the flour. Heat the olive oil in a large heavy skillet. Add half of the chicken and brown it on both sides, remove it to a clean plate and repeat with the remaining chicken. Add the shallot and garlic to the same pan and sautE them until they just begin to caramelize. Add the white wine and simmer it for approximately 4 minutes, or until it has reduced by half. Add the chicken back to the pan along with the salt, pepper and chicken stock. Simmer the chicken until the liquid has reduced by half and has thickened slightly. Stir in the lemon juice and basil; simmer for one minute longer. Serve with rice pilaf, risotto or buttered egg noodles.