Directions:

• 1

  Season chicken with salt & pepper.

• 2

  Heat a large pan over high heat for a couple of minutes. Add 1 tbsp olive oil & cook chicken on both sides until golden & almost cooked through. Do that in 2-3 batches to avoid crowding the pan. Remove chicken & set aside.

• 3

  Add the stock to the pan, scrapping the bottom of the pan with a wooden spoon to release all the stuck pieces. Boil the stock until reduced to almost half.

• 4

  Lower heat to medium-low, add milk, cream, lemon zest & lemon juice (see notes). Bring to a boil then whisk the cornflour mixture right into the sauce to thicken it. Season with salt & pepper.

• 5

  Return chicken to the pan, coat with the sauce & cook for about 3-4 minutes until fully cooked.

• 6

  Stir the dill into the sauce & sprinkle with parmesan cheese.

• 7

  Serve immediately over pasta, rice or mashed potato.