creamy lemon chicken

INGREDIENTS
2 chicken breasts, around 10oz/300g each, halved horizontally into thing steaks
Salt and pepper
¼ cup flour
1 tbsp olive oil
1½ tbsp butter (salted or unsalted)
1¼ cups chicken broth/stock
¾ cup low fat cream (or full fat if you prefer)
3 - 4 tbsp lemon juice

DIRECTIONS
1 Sprinkle chicken with salt & pepper, then coat with flour, shake off excess.
2 Heat oil and melt butter over medium high heat, cook chicken until golden on both sides. Remove onto paper towels.
3 Turn heat down to medium. Add ¼ cup of chicken broth, bring to simmer and scrape the brown bits on the bottom of the pan into the liquid. Add remaining chicken broth and cream. Simmer for 2 minutes or until slightly thickened (the sauce thickens more as it cools during serving).
4 Stir through lemon juice and season to taste with salt and pepper. Adjust lemon to taste.
5 Return the chicken to the pan (pour in any juices on the plate too) and cook for a further 1 minute (to reheat chicken and thicken sauce more).
6 Serve chicken with pasta or mashed potatoes.