- 4 chicken breasts, around 10oz/300g each (Note 1)
- Salt and pepper
- 2 cup flour
- 2 tbsp olive oil
- 3 tbsp butter (salted or unsalted)
- 2 1/2 cups chicken broth/stock
- 1 1/2 low fat cream (or full fat if you prefer)
- 4 – 8 tbsp lemon juice
- Pasta of choice (I used linguine)
- Finely chopped parsley
- 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.
- Place butter and oil in a large skillet over medium high heat, heat until butter melts. Swirl to mix the two together.
- Add chicken and cook the first side until golden, then turn and cook the other side until golden and just cooked. Remove onto a plate.
- Turn heat down to medium. Add ¼ cup of chicken broth, bring to simmer and scrape the brown bits on the bottom of the pan into the liquid. Add remaining chicken broth and cream. Simmer for 2 minutes until slightly thickened (the sauce thickens more as it cools during serving).
- Stir through lemon juice and season to taste with salt and pepper. Adjust lemon to taste.
- Return the chicken to the pan (pour in any juices on the plate too) and cook for a further 1 minute (to reheat chicken and thicken sauce more).
- Place chicken on serving plates with pasta or mashed potatoes. Sprinkle with fresh parsley if using. Pour lemon cream sauce into a sauce jug and serve on the side.