Step 1

Slice chicken breast horizontally to create two thin steaks (so you end up with 4 thin steaks in total).

Step 2

Sprinkle each side with salt and pepper, then coat with flour, shaking off excess.

Step 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.

Step 4

Add a touch of butter if your pan is dry - but you shouldn't need it. Add garlic, stir 10 seconds.

Step 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.

Step 6

Add parmesan then simmer rapidly for 3 minutes or until sauce thickens slightly. Add salt, pepper and adjust lemon to taste.

Step 7

Return the chicken to the pan (pour in any juices on the plate too), turn to coat.

Step 8

Place chicken on serving plates with pasta or mashed potatoes. Sprinkle with fresh parsley if using. Spoon over Lemon Sauce and serve! (Bread for mopping wouldn't go astray either)