In a bowl add Chicken, and Dijonnaise Sauce, mix well. Put Chicken in fridge for 2 hours.

Preheat oven to 190 ℃ / 375 ℉.

In a sauce pan on medium heat, add Butter, and Olive Oil, allow to get hot. Add Chicken, and left over Sauce. Sauté Chicken for 6 minutes per side.

Remove Chicken, set aside, leaving Oil behind. Add Onion, and Chili to the pan, sauté for 8 minutes. Add Garlic, Lemon Zest, and Spices, saute for 30 seconds.

Deglaze pan with Wine.

Add Broth, Cream, Basil, and Chicken.

Place Chicken in oven for 20 minutes. Remove from oven, then baste Chicken. Put Chicken back in Oven for 20 minutes more.

Baste Chicken again, then serve.