Ingredients:

  • 2 boneless, skinless chicken breasts (500 g / 1 lb 2 oz total), cut in half horizontally to make 4 steaks
  • ½ tsp sea salt flakes
  • 1 tsp cracked black pepper
  • 1 tsp sweet paprika
  • ¼ cup (35 g) plain (all-purpose) flour
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • ¼ cup (60 ml) water
  • 1 tbsp unsalted butter
  • 1 tbsp freshly minced garlic
  • ½ cup (125 ml) chicken stock
  • 300 ml (10 fl oz) thickened (heavy) cream
  • 1 tsp Dijon mustard
  • Juice and zest of 1 lemon
  • 1 tsp cracked black pepper, plus extra for serving
  • ½ cup (50 g) freshly grated parmesan
  • Sea salt flakes, to taste
  • Freezer-friendly mashed potatoes or rice
  • Steamed green beans (or greens of your choice)
  • Lemon slices
  • 1 tbsp freshly chopped flat-leaf (Italian) parsley (optional)

Instructions:

  1. Season chicken with salt, pepper, and sweet paprika. Coat chicken in flour ensuring all sides are evenly covered.
  2. Heat olive oil and butter in a pan over medium-high heat. Cook chicken for 5–6 minutes, turning once, until just cooked. Set aside.
  3. Deglaze the pan with water or wipe clean. Add butter and minced garlic, cooking for 30–60 seconds until fragrant.
  4. Stir in chicken stock and reduce by half, around 1–2 minutes.
  5. Lower heat and add cream, mustard, lemon juice, zest, and pepper, simmering for 2–3 minutes until thickened.
  6. Stir in parmesan and season with salt before returning chicken to pan for 2–3 minutes until heated.
  7. Plate the chicken with mashed potatoes or rice, greens, lemon slices, additional pepper, and parsley if desired.