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 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.