Step 1

Sprinkle the chicken with salt, pepper, sweet paprika, onion powder and thyme. Press the chicken into the flour so that all sides are evenly coated.

Step 2

Heat the olive oil and 1 tablespoon of butter in a large, deep frying pan over medium–high heat. Add the chicken and cook for 5–6 minutes, or until the chicken is just cooked, turning once halfway through.

Step 3

Remove the chicken from the pan and set it aside on a plate.

Step 4

To the same pan, add the butter for the sauce. Once melted, add the garlic, stirring for 30 seconds.

Step 5

Add the chicken stock and cook for 1–2 minutes until it has evaporated by at least half. Stir in the cream and Dijon mustard, reduce the heat to medium, and simmer for 2 minutes until the sauce has thickened slightly.

Step 6

Stir through the parmesan, season to taste, then return the chicken to the pan for 2–3 minutes or until the chicken is heated through. Serve the chicken with rice, mashed potatoes or pasta and a side of steamed greens. Top with freshly chopped parsley and a squeeze of lemon juice.