Cooking Instructions

• Slice the chicken breasts in half horizontally, so you have 4 thin chicken breast steaks.
• Mix together the cornflour, salt, pepper, garlic powder and paprika. Sprinkle over both sides of the chicken breasts to coat.
• Add the oil to a large frying pan and heat over a medium heat.
• When the oil is hot, add the chicken and fry for 6-7 minutes, turning occasionally, until the chicken is golden and cooked throughout.
• Move the chicken to one side of the pan (you can pile them up) and add the onion to the space left in the pan. If the pan is looking dry, you can add a little splash of oil.
• Cook the onion for 2-3 minutes, stirring often, until just starting to soften.
• Add the garlic, salt, and pepper to the onion and cook for 1 minute, stirring often.
• Stir in the stock, cream, lemon juice and parmesan then arrange the chicken evenly in the pan. Bring the sauce to the boil. Simmer gently for 3 minutes, until slightly thickened.
• Serve with your favourite sides. I like to serve over mashed potato with green beans. Top with chopped parsley and an extra sprinkling of black pepper and grated parmesan.