Slice the chicken in half lengthways to give 4 thinner fillets.

Tip the flour into a bowl, then season with salt and pepper. Coat the chicken in the seasoned flour.

Add the butter along with a bit of cooking oil in a large frying pan over a medium to high heat. Once the butter has melted and it starts to bubble, add the chicken, and cook for a few minutes on each side until it’s golden brown on both sides.

Remove the chicken from the pan and set aside. Meanwhile, fry the onion in the same pan for about 5 minutes, or until it softens.

Chuck in the garlic and cook for a minute before pouring in the chicken stock, double cream and adding the Dijon mustard.

Stir well, then add the parmesan, and the zest and juice of the lemon. Bring to a simmer then get the chicken back into the pan.

Cook until the sauce thickens, then sprinkle in the chopped parsley, stir well and taste for seasoning.

Dish it up with pasta, rice, or potatoes. Optional: serve with grated parmesan and more lemon zest.