In a medium pan, over medium-high heat, add 1 Tbsp of olive oil.
Season both sides of the chicken with salt and pepper.
Once the pan is hot, add the chicken. Cook on both sides for 5-6 minutes until the chicken has reached an internal temperature of 165 and juices run clear (cooking time may need to be adjusted depending on the thickness of the chicken). Remove the chicken and set aside on a plate, tented with foil.
In the meantime, heat a meium size pot with water and bring to a boil.
Once boiling, add the broccolini and cook for 2 minutes.
While boiling, lower the heat on the pan to low. Add butter and half of the garlic and cook for 1 minute.
When the broccolini is ready, add it to the pan with butter and saute for 2 minutes. Once cooked, remove and set aside with chicken.
Next, add remaining Tbsp of olive oil and shallot to the pan. Cook for about 2 minutes until the shallots are soft.
Add garlic and cook for another minute.
Add Chicken broth, wine and basil to the pan, scraping the bottom to release any bits stuck to the pan.
Next, add the xanthan gum and whisk the sauce together. Bring the sauce to a simmer and cook for about 5 minutes, until the sauce has thickened.
Plate the chicken and broccolini, top with the white wine sauce and serve!