Step 1

Season both sides of chicken with salt and 1 tsp of the pepper.

Step 2

Place grated parmesan in a shallow bowl and dredge chicken in egg. Gently shake off excess egg and then place in parmesan bowl, pressing to adhere cheese on both sides. Gently shake off excess and repeat with remaining chicken breasts. Set aside.

Step 3

In a large skillet over medium high heat sauté the onion in one tablespoon of the oil for 2 minutes and add the garlic. Stir and continue to cook on low until onion is soft, 3-5 minutes.

Step 4

Add the mustard and stir to cook for 1 minute. Add the cream, remaining pepper cheese (from dredging) and parsley and stir to combine. Bring to a boil, lower heat and reduce by half. Set aside.

Step 5

Heat oil in a large skillet over high heat. Place chicken in skillet and allow to sauté and get golden, crunchy brown for 3 minutes each side. Carefully turn and cook the other side for 3 minutes or until also golden, crunchy brown.

Step 6

Serve immediately with mustard cream sauce poured over each piece of chicken.