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Love lemon? Then this is the dish for you!! This creamy lush sauce is tangy, creamy and super delicious.

CREAMY LEMON PARMESAN CHICKEN

CHICKEN
2 LARGE boneless skinless chicken breasts large, halved horizontally to make 4 steaks
1/4 cup WONDRA flour
3 tablespoons FINELY grated Parmesan cheese
FRESH ground sea salt and black pepper
1-2 tablespoon avocado oil
1-2 tablespoon butter

• In a shallow bowl, combine the flour and parmesan cheese.
• Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
• Heat oil and butter in a large skillet over medium-high heat until butter has melted and pan is hot.
• Fry the chicken 3-4 minutes until golden on each side and cooked through and no longer pink.
• Transfer to a warm plate.

SAUCE
1 tablespoon avocado oil
1 tablespoon butter
3 cloves garlic, minced
1 ¼ cup chicken broth
½ cup heavy cream
⅓ cup FINELY grated Parmesan cheese
2 tablespoons FRESH chopped lemon thyme plus extra to garnish
1 teaspoon cornstarch – optional
1 tablespoon of water – optional
Juice of 1 EXTRA LARGE lemon, adjust to your tastes
2 tablespoons FRESH chopped parsley

• Add the garlic to the oil in the pan, adding another tablespoon of oil or butter if necessary and saute 1 minute until fragrant.
• Reduce heat to low-medium.
• Stir in the broth and cream. 
Bring the sauce to a gentle simmer; seasoning with salt and pepper to your taste.
• Add in the Parmesan cheese and thyme. Continue cooking gently for about 2 minutes until thicker.
• If the sauce is too runny, add the cornstarch/water mixture quickly into the sauce.

• Pour in the lemon juice, allow to simmer for a further minute to combine.
• Add the chicken back into the pan, allowing to simmer gently in the sauce for about a minute to soak up all of the flavors in the sauce.

• Serve over pasta, noodles or rice.
• Garnish, lemon slices and parsley.