Prepare the chicken: Place each chicken breast between two sheets of cling film and gently pound to an even thickness (about 1.5cm). This helps them cook evenly. Season both sides with salt and pepper. You'll notice the chicken feels slightly firmer after pounding.

Sear the chicken: Heat the olive oil in a large skillet over medium-high heat until it shimmers and you see tiny ripples on the surface. Add the chicken breasts and cook for 5-6 minutes per side, until the bottom is a deep golden brown and releases easily from the pan. The kitchen will smell beautifully savoury at this point. Transfer the chicken to a plate and set aside.

Sauté the garlic: Reduce the heat to medium and add the minced garlic to the skillet. Stir constantly for about 30 seconds until fragrant—you'll smell the garlic become sweet and nutty, but take care not to let it burn or turn bitter.

Make the sauce base: Sprinkle the flour over the garlic and whisk for 1 minute. This creates a roux that will thicken the sauce. The mixture will look pale and pasty, and you'll hear a slight sizzle as it cooks.

Build the sauce: Slowly pour in the chicken stock while whisking continuously to prevent lumps. Then add the double cream, Italian herbs, and lemon juice. Bring to a gentle simmer—you'll see small bubbles breaking the surface, and the sauce will start to thicken and turn a pale ivory colour.

Add the Parmesan: Reduce the heat to low and stir in the grated Parmesan. Keep stirring until the cheese is fully melted and the sauce is smooth and glossy. It should coat the back of a spoon nicely. Taste and adjust seasoning if needed.

Finish the dish: Return the chicken to the skillet, nestling it into the sauce. Spoon some sauce over the top of each breast. Cover and simmer on low for 5-7 minutes, until the chicken is cooked through and registers 74°C on a meat thermometer. The sauce will have thickened further and the chicken will be tender and juicy.

Garnish and serve: Sprinkle with fresh parsley and let rest for 2-3 minutes before serving. This short rest allows the juices to redistribute through the chicken, making every bite succulent.