Lightly coat the chicken in flour. Heat the oil in a heavy casserole over medium high heat. Fry the chicken in the oil till golden, working in batches so that you do not overcrowd the pan. Salt the chicken to taste. Once all of the chicken is browned, remove from the pan and set aside.
Add the garlic and the basil to the same oil in the pan. Cook for 2 minutes.
Return all of the chicken pieces to the pan, along with the white wine. Cover and cook over low heat for 30 minutes.
Just before serving, add the juice of one lemon. Serve the chicken with its sauce.