Ingredients
Scale
- Chicken
- 2 boneless, skinless chicken breasts, cut in half horizontally to make 4 steaks
- 1 tsp salt
- 1/4 tsp freshly cracked black pepper
- 1 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/4 cup (35 g) plain (all-purpose) flour
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- Sauce
- 1 tbsp unsalted butter
- 1 tbsp freshly minced garlic
- 1/2 cup (125 ml) chicken stock
- 300 ml (10 fl oz) thickened (heavy) cream
- 1 tsp Dijon mustard
- 1/2 cup (50 g) grated Parmesan
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
- To Serve
- Mashed potatoes, steamed rice, or pasta
- Steamed greens
- 1 tbsp finely chopped flat-leaf parsley
- Lemon wedges
Instructions
- Coat the chicken: Sprinkle the chicken with salt, pepper, sweet paprika, onion powder, and thyme. Press into the flour until all sides are evenly coated.
- Cook the chicken: Heat the olive oil and butter in a large, deep frying pan over medium–high heat. Add the chicken and cook for 5–6 minutes, turning once, until just cooked through.
- Set aside: Remove the chicken from the pan and set aside on a plate.
- Make the sauce: Add the butter to the same pan. Once melted, add the garlic and stir for 30 seconds until fragrant.
- Add the chicken stock and cook for 1–2 minutes until reduced by at least half. Stir in the cream and Dijon mustard, reduce heat to medium, and simmer for 2 minutes until slightly thickened.
- Finish: Stir through the Parmesan, season to taste, then return the chicken to the pan for 2–3 minutes until heated through.
- Serve: Serve with rice, mashed potatoes, or pasta and steamed greens. Top with parsley and a squeeze of lemon juice.
Notes
- Make Ahead: Refrigerate cooked chicken with sauce for up to 3 days. Not suitable for freezing.
- Leftovers: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if needed. Microwave in short bursts, stirring between each, to prevent the sauce from splitting.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Main dish
- Method: Pan
- Cuisine: American