Creamy Lemon Parmesan Chicken

Ingredients For The Chicken

Boneless and skinless chicken breasts halved2 tablespoons flour (all purpose or plain)2 tablespoons finely grated parmesan cheese1 teaspoon saltCracked pepper

For The Sauce

1 tablespoon olive oil1 tablespoon butter2 tablespoons minced garlic1 1/4 cup chicken broth (stock)1 cup heavy cream1/3 cup finely grated Parmesan cheese2-3 tablespoons lemon juice — juice of 1 lemon (adjust to your tastes)

Instructions

In a shallow bowl, combine the flour and parmesan cheese. Season with salt and pepper; dredge chicken in the flour mixture; shake off excess and set aside.Heat 1 tablespoon of oil and 1 tablspoon butter in a large skillet over medium-high heat until butter has melted and pan is hot.Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Set aside.Add the garlic to the oil in the pan. If needed add extra bit of oil and fry until fragrant (about 1 minute).Reduce heat to low-medium heat, add the broth and cream. Bring the sauce to a gentle simmer; season with salt and pepper to your taste; add in the parmesan cheese.Continue cooking gently for about 2 minutes until thicker.Pour in the lemon juice, allow to simmer for a further minute to combine.Add the chicken back into the pan, allow to simmer until the sauce is thickens.Serve with the sauce over pasta, steamed vegetables, zucchini noodles or rice. Top with lemon slices and parsley.