Creamy Lemon sauce, chicken *crispy or not*

Crispy chicken with a luscious creamy lemon sauce – a winning combination! Quick and easy to make, the light flour coating ensures a perfect crisp and helps the sauce adhere beautifully. Ready in just 25 minutes (10 minutes prep, 15 minutes cooking).

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

* Slice the Chicken: Slice 4 chicken breasts horizontally to make 8 thinner steaks. (If using noodles for serving base, this is when I get the water going)

Step 2

* Season: Season both sides of the chicken with salt and pepper.

Step 3

* Coat with Flour: Lightly coat each chicken piece with flour, shaking off any extra.

Step 4

* Cook the Chicken: Melt butter in a large skillet over medium-high heat. Cook the chicken for 2 minutes per side, until golden brown and crispy. Remove to a plate.

Step 5

* Sauté Garlic: If the pan is dry, add a touch of butter. Add the garlic and stir for 10 seconds until fragrant.

Step 6

* Create the Sauce Base: Pour in the chicken broth, cream, lemon juice, and Dijon mustard. Bring the mixture to a simmer, scraping the bottom of the pan to incorporate any browned bits into the liquid. Use a whisk to fully dissolve the mustard if needed.

Step 7

* Thicken the Sauce: Stir in the Parmesan cheese and simmer rapidly for 3 minutes, or until the sauce thickens slightly. Season with salt and pepper, and adjust the lemon juice to taste.

Step 8

* Coat the Chicken: Return the cooked chicken to the pan (including any accumulated juices from the plate). Turn the chicken pieces to coat them evenly in the sauce.

Step 9

* Serve: Place the chicken on serving plates with pasta or mashed potatoes. If desired, sprinkle with fresh parsley. Spoon the lemon sauce generously over the chicken and serve immediately. (Bread for soaking up the delicious sauce is highly recommended!)

Step 10

Recipe Notes:

Step 11

* Chicken: This recipe uses either 2 large chicken breasts, each split in half, or 4 smaller chicken breasts (about 150g/5oz each). Pound the chicken with your fist to an even thickness of about 1.5cm (1/2 inch). In some regions, pre-sliced chicken breast steaks (sometimes labeled "chicken schnitzel" without the breading) are available and work well for this recipe.

Step 12

* Cream: For the best results, use a cream with a higher fat content, as light cream may not thicken sufficiently. If you'd like to reduce the fat content, evaporated milk is a good alternative.

Step 13

* Parmesan Cheese: It's crucial to use finely grated Parmesan cheese. Either grate it yourself or purchase the pre-shredded variety that is very finely cut. Avoid using the coarser, "sandy" Parmesan often sold in stores, as it doesn't dissolve as smoothly in the sauce.