Ingredients
Scale
- 2 boneless skinless chicken breasts, halved horizontally into 4 fillets
- 1 tsp fine salt
- 1/4 tsp freshly cracked black pepper
- 1 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 1/4 tbsp plain all-purpose flour
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 1 tbsp freshly minced garlic
- 1/2 cup chicken stock
- 1 1/4 cup heavy cream
- 1 tsp Dijon mustard
- 1/4 cup finely grated Parmesan cheese
- Sea salt flakes to taste
- Freshly cracked black pepper to taste
- Mashed potatoes, rice, or cooked pasta to serve
- Steamed green vegetables to serve
- 1 tbsp finely chopped flat-leaf parsley to serve
- Lemon wedges to serve
Instructions
- Season chicken fillets with salt, pepper, paprika, onion powder, and thyme; dredge in flour.
- Heat olive oil and 1 tbsp butter in a large pan over medium-high heat; cook chicken 5-6 minutes, turning once, until lightly golden and cooked through. Transfer to plate and rest.
- Melt remaining butter in pan; sauté garlic 30 seconds.
- Add chicken stock and simmer 1-2 minutes until reduced by half.
- Add heavy cream and Dijon mustard; cook 2 minutes until slightly thickened.
- Stir in Parmesan cheese; season with salt and pepper.
- Return chicken to pan and simmer 2-3 minutes to heat through.
- Serve with mashed potatoes, rice, or pasta, steamed greens, garnished with parsley and a squeeze of lemon.
Notes
- Use low-fat cream for a lighter dish.
- Adjust garlic amount to taste.
- Pairs well with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 450
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 140 mg