Step 1

Using a meat tenderiser or rolling pin, beat chicken breasts between 2 sheets of baking paper to flatten slightly.

Step 2

In a shallow bowl, combine flour, ½ cup of the parmesan and lemon rind. Season with salt and freshly ground black pepper. Press flour into all sides of chicken.

Step 3

Heat oil and half the butter in a medium frying pan over medium-high heat. Add chicken and cook for about 5 minutes on the first side or until golden brown and a crust has developed. Turn; cook for a further 3 minutes or until chicken is just cooked through. Remove chicken from pan.

Step 4

Add remaining butter and garlic to pan, cook for 1 minute or until fragrant. Add stock and cream. Cook, uncovered until sauce has thickened. Return chicken and any juices to pan, simmer, stirring, for 2 minutes.

Step 5

Sprinkle with remaining parmesan, chives, basil and extra lemon rind. Serve with mashed potato and lemon wedges.[jwp-video n="1"]