Method
Step 1
Preparation: Prepare all ingredients as indicated above. Boil the kettle.
Step 2
Lemon: Using the fine side of a box grater, grate the peel of the lemon to create lemon zest, then cut in half and juice. (See “How to zest a lime/lemon” video on Daily Dish YouTube channel: Quick Tips Playlist).
Step 3
Chicken: Place the chicken breasts (one at a time) between two sheets of cling film and bash with a full wine bottle or rolling pin to flatten (7mm). Sprinkle with the Herby Lemon Spice Mix and season with salt and pepper. Place a knob of butter and a few glugs of olive oil in a large frying pan on medium-high heat. Cook the chicken in the pan, 2-3 minutes per side. Transfer to a plate and set aside.
Step 4
Cream sauce: Using the same pan (adding more oil if needed), cook the onion with a little salt on medium-high heat for 5 minutes until softened. Add garlic and cook for another minute. Add cream, Dijon mustard, chicken stock fonds and boiling water (see quantity in ingredients above). Cook for 2 minutes until thickened. Add the lemon zest. Season to taste with salt, pepper and lemon juice. Add HALF the parsley.
Step 5
Green beans: Bring a saucepan of lightly salted water to the boil on high heat. Add green beans and cook for 2 minutes. Once cooked, drain in a colander and dress with a little olive oil, salt and pepper.
Step 6
Serve the chicken on a plate topped with the cream sauce and a serving of green beans on the side.