For the Chicken:

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

For the Sauce:

• 1 tbsp unsalted butter
• 1 tbsp freshly minced garlic
• ½ cup (125 ml) chicken stock
• 300 ml (10 fl oz) thickened (heavy) cream
• 1 tsp dijon mustard
• ½ cup (50 g) grated parmesan
• Sea salt flakes, to taste
• Freshly cracked black pepper, to taste

For Serving:

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