Serves 4
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To serve:

  1. Slice the chicken breasts right through horizontally to create six mini fillets.
  2. In a large bowl, combine the flour, garlic powder, a pinch of salt and pepper. Dredge each chicken fillet in the mix and dust off any excess flour.
  3. Heat one tablespoon of butter and olive oil in a large pan over medium heat. Add the chicken fillets and fry for four minutes on each side, until golden on the outside. Remove from the pan and set aside.
  4. Melt the remaining butter in the pan, add the mushrooms and fry until golden. Add the garlic and cook for a further two minutes. Pour in the stock, cream and parsley. Simmer for five minutes, until the sauce starts to thicken.
  5. Stir in the Parmesan, lemon juice and more salt and pepper.
  6. Add the chicken back in to finish cooking for approximately 10-12 minutes.
  7. Serve the creamy chicken with a side of baby potatoes and vegetables of choice.

Nutrition Facts

Per serving: 468 kcals,31.5g fat (15.8g saturated), 12.5g carbs (1.5g sugars), 34.5g protein, 1.1g fibre, 0.345g sodium