Creamy Lemon Chicken

Method

1. Slice chicken breasts in half lengthwise to create two separate pieces. Toss the chicken pieces lightly in flour and season generously with salt and pepper. Note: Be sure to reserve the excess flour.
2. In a large frypan, melt the butter and olive oil over a medium-high heat and brown the chicken pieces on both sides. Once done, remove the chicken from the pan and set aside.
3. Whisk 2 tsp of the reserved flour into the pan juices and cook over a medium heat for 1 min. Next, gradually whisk in the milk and bring to a simmer.
4. Add the paprika, garlic powder, chicken stock powder, lemon juice and zest. Stir well. Return the browned chicken to the pan and coat well in the cream sauce. Simmer for 10 mins or until cooked through. Garnish with fresh parsley.