Creamy Lemon Chicken Breast

1 lb chicken breasts, sliced in half if thick, 4-5 oz each (also good with boneless thighs)
1/2 tsp salt
Black pepper
1/4 cup flour
3 Tbsp butter , unsalted
1 - 2 garlic clove, minced
1 1/4 cups chicken broth/stock
3/4 cup heavy cream or evaporated milk for lower fat
3 - 4 tbsp lemon juice (adjust to taste, start with 3 tbsp)
2 tsp Dijon mustard
3/4 cup (75g) parmesan cheese, freshly grated
cooked pasta (optional)
fresh parsley, chopped (optional)

Sprinkle chicken breasts on each side with salt and pepper, then coat with flour, shaking off excess.
    
Melt butter in a large skillet over medium high heat. Cook chicken 2 minutes on each side until golden and crispy, then remove onto plate.
   
Add a touch of butter if your pan is dry. Add garlic, stir 10 seconds.  Then add chicken broth, cream, lemon and Dijon mustard. Bring to simmer and scrape the bottom of the pan to dissolve brown bits into the liquid. Use a whisk if needed to dissolve mustard.  Add parmesan then simmer rapidly for 3 minutes or until sauce thickens slightly. Add salt, pepper and adjust lemon to taste.
    
Return the chicken to the pan (pour in any juices on the plate too), turn to coat and let heat through for a couple of minutes.
    
Place chicken on serving plates with pasta, if using. Sprinkle with fresh parsley if using. Spoon over Lemon Sauce and serve! 

Calories: 497; Carbs: 4g; Protein: 41g, Fat: 35g; Cholesterol: 193mg; Sodium: 913mg  (based on regular store-bought broth used, not homemade no-salt broth)

***Try with half the broth.  Made a lot more sauce than really needed as is but would like it thicker.