Creamy Lemon Chicken Breast
Ingredients
- 600g / 1.2lb chicken breasts (2 large) ((Note 1))
- 1/2 tsp cooking salt ((kosher salt))
- 1/4 tsp Black pepper
- 1/4 cup flour ((plain / all-purpose))
- 40g / 3 tbsp butter (, unsalted)
- 1 - 2 garlic clove, minced
- 1 1/4 cups chicken broth/stock
- 3/4 cup cream (, heavy/thickened (Note 2))
- 3 - 4 tbsp lemon juice (adjust to taste, start with 3 tbsp)
- 2 tsp Dijon mustard
- 3/4 cup parmesan cheese (, freshly grated OR store bought finely shredded (Note 3))
- Pasta of choice ((I used linguine))
- Finely chopped parsley
Instructions
- Crispy Chicken
- Slice chicken breast horizontally to create two thin steaks (so you end up with 4 thin steaks in total).
- Sprinkle each side with salt and pepper, then coat with flour, shaking off excess.
- 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.
- Sauce
- Add a touch of butter if your pan is dry - but you shouldn’t need it. Add garlic, stir 10 seconds.
- 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.
- Add parmesan then simmer rapidly for 3 minutes or until sauce thickens slightly. Add salt, pepper and adjust lemon to taste.
- Return the chicken to the pan (pour in any juices on the plate too), turn to coat.
- 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)
