Step 1

Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts.

Step 2

In a large shallow dish combine 1/4 cup flour with 1 tsp garlic powder & salt and 1/2 tsp black pepper. Dredge each chicken breast through the flour to coat, then shake off excess and place to one side.

Step 3

Heat up 1 tbsp oil and butter in a large pan over medium-high heat. Add the chicken and fry both sides for a few mins, or until golden on the outside and just about cooked through the centre. Remove and place chicken to one side.

Step 4

Melt in 1 tbsp butter and add the mushrooms. Fry until they form a golden crust, then reduce heat to medium. Add garlic and fry for another 1-2mins. Pour in stock and cream, then add chives and parsley. Simmer for 5mins or so, until the sauce starts to thicken slightly.

Step 5

Stir in parmesan, then add a very gentle squeeze of lemon juice and salt & pepper to taste. Simmer for another minute or so to thicken a little more if you need to.

Step 6

Add chicken back in and baste in the sauce. Serve up and enjoy!