For the Chicken:

• 2 boneless, skinless chicken breasts, cut in half horizontally to make 4 steaks
• 1 tsp salt
• ¼ tsp cracked black pepper
• 1 tsp sweet paprika
• 1 tsp onion powder
• 1 tsp dried thyme
• ¼ cup (35 g) plain (all-purpose flour)

For the Sauce:

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tbsp unsalted butter (for sauce)
• 1 tbsp freshly minced garlic
• ½ cup (125 ml) chicken stock
• 300 ml (10 fl oz) thick (double/heavy) cream
• 1 tsp Dijon mustard
• ½ cup (50 g) grated Parmesan
• Salt and cracked black pepper, to taste

For Serving:

• Mashed potatoes, steamed rice, or pasta
• Steamed greens
• 1 tbsp finely chopped parsley
• Lemon wedges