Creamy Lemon Chicken Breast

Step 1: Slice the chicken breasts horizontally to create two thin steaks from each breast, for four thin steaks total.

Step 2: Sprinkle each side with salt and pepper, then coat with flour, shaking off the excess.

Step 3: Melt the butter in a large skillet over medium-high heat. Cook the chicken for 2 minutes on each side, until golden and crispy, then transfer it to a plate.

Step 4: If the pan is dry, add a little butter, though you should not need it. Add the garlic and stir for 10 seconds.

Step 5: Add the chicken broth, cream, lemon juice, and Dijon mustard. Bring to a simmer and scrape the bottom of the pan to dissolve the browned bits into the liquid. Use a whisk if needed to dissolve the mustard.

Step 6: Add the Parmesan and simmer rapidly for 3 minutes, or until the sauce thickens slightly. Add salt and pepper, then adjust the lemon to taste.

Step 7: Return the chicken to the pan, adding any juices from the plate, and turn the pieces to coat them in the sauce.

Step 8: Serve the chicken on plates with pasta or mashed potatoes. Sprinkle with fresh parsley, if using. Spoon over the lemon sauce and serve. Bread is also good for mopping up the sauce.