Ingredients
Equipment
Method
- Slice each chicken breast horizontally to create two thin steaks, resulting in four thin steaks total.
- Sprinkle salt and pepper on both sides of the chicken, then coat with flour, shaking off any excess.
- Melt butter in a large skillet over medium-high heat. Cook the chicken for 2 minutes on each side until it is golden and crispy, then remove it to a plate.
- Add a small amount of butter to the pan if it is dry. Add the minced garlic and stir for 10 seconds.
- Add the chicken broth, cream, lemon juice, and Dijon mustard. Bring the mixture to a simmer and scrape the bottom of the pan to dissolve any browned bits into the liquid. Use a whisk if necessary to dissolve the mustard.
- Add the Parmesan cheese, then simmer rapidly for 3 minutes or until the sauce thickens slightly. Add salt, pepper, and adjust the lemon juice to your taste.
- Return the chicken to the pan, pouring in any juices left on the plate, and turn the chicken to coat it in the sauce.
- Place the chicken on serving plates with pasta or mashed potatoes. Sprinkle with fresh parsley if you are using it. Spoon the lemon sauce over the chicken and serve.
Nutrition
Notes
For the chicken, you can use 2 large breasts split in half, or 4 smaller ones around 150g/5oz each. Pound them with your fist to an even thickness of about 1.5cm or 1/2 inch.
If you use light cream, it will not thicken as much. To reduce fat, consider using evaporated milk instead.
For the Parmesan, you must use cheese that is finely grated yourself or store-bought finely shredded strands. Avoid store bought sandy-like Parmesan, as it does not dissolve well.