Creamy Lemon Chicken Breast

Ingredients
Crispy Chicken
- 600g / 1.2lb chicken breasts
- 1/2 tsp cooking salt
- 1/4 tsp Black pepper
- 1/4 cup flour
- 40g / 3 tbsp butter
Sauce
- 1 - 2 garlic clove, minced
- 1 1/4 cups chicken broth/stock
- 3/4 cup cream
- 3 - 4 tbsp lemon juice
- 2 tsp Dijon mustard
- 3/4 cup parmesan cheese
To serve
- Pasta of choice
- Finely chopped parsley
Instructions
- 1
Slice chicken breast horizontally to create two thin steaks (so you end up with 4 thin steaks in total).
- 2
Sprinkle each side with salt and pepper, then coat with flour, shaking off excess.
- 3
Melt butter in a large skillet over medium high heat. Cook chicken 2 minutes on each side until golden and crispy, then remove onto plate.
- 4
Add a touch of butter if your pan is dry - but you shouldn't need it. Add garlic, stir 10 seconds.
- 5
Then add chicken broth, cream, lemon and Dijon mustard. Bring to simmer and scrape the bottom of the pan to dissolve brown bits into the liquid. Use a whisk if needed to dissolve mustard.
- 6
Add parmesan then simmer rapidly for 3 minutes or until sauce thickens slightly. Add salt, pepper and adjust lemon to taste.
3 min - 7
Return the chicken to the pan (pour in any juices on the plate too), turn to coat.
- 8
Place chicken on serving plates with pasta or mashed potatoes. Sprinkle with fresh parsley if using. Spoon over Lemon Sauce and serve!
Nutrition
Per serving (based on 4 servings)

