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 golden and crispy, then remove the chicken to a plate.
- Add a small amount of butter to the pan if it seems 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 you need help dissolving the mustard.
- Add the parmesan cheese, then simmer rapidly for 3 minutes or until the sauce thickens slightly. Add salt and pepper, and adjust the lemon juice to your taste.
- Return the chicken to the pan, pouring in any juices left on the plate. 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
If you use light cream, it will not thicken as much. You can use evaporated milk to decrease the fat content. For the parmesan, you must use finely grated cheese or very fine store-bought shredded cheese; avoid sandy-like parmesan as it does not dissolve well. Bread is good for soaking up extra sauce.