Add chicken breasts to a large plastic bag and pound the thick side of the chicken until it reaches the thickness of the thinner side of the breast.
Add the basil, garlic, olive oil, and lemon juice to another large zip lock bag and stir to combine then add in the chicken breasts.
Push all the air out of the bag, seal it and toss the chicken in the marinade to coat completely.
Refrigerate for about 6 hours, flipping the bag over every two hours to ensure that all the chicken gets marinated evenly.
Heat the butter in a large skillet over medium heat for 3-5 minutes but do not burn the butter, you want to get the pan really hot before adding the chicken.
Drain the chicken from the marinade and add it to the pan and let it cook for three to four minutes without moving it.
Flip the chicken over and let it cook undisturbed once again for another 5 minutes, then flip it back over.
Reduce the heat to low medium and let it cook slowly for 10 to 15 minutes or until a meat thermometer reads 165 °F (74 °C) when inserted into the center of the chicken.
Slice and serve over pasta or rice and garnish with fresh basil and lemon wedges if desired.