Creamy Lemon Chicken

1. Pat chicken breasts dry with paper towel. If your chicken breasts are a little large and thick you can cut each chicken breast in half lengthwise to get thinner cutlets or slightly pound the chicken to even thickness by using a meat mallet.
2. On a large plate mix the flour, salt and black pepper together. Toss the chicken in it so it is well coated. Tap off any excess flour.
3. Heat 3 tablespoons olive oil in a large frying pan over medium-high heat. Add the chicken and cook for 4-5 minutes per side or until just cooked through. Remove the chicken and set it aside on a plate.
4. To the same pan add in the 4 tablespoons butter, onion and garlic and sauté for 1-2 minutes.
5. Next add in the lemon zest and parsley give it a quick toss. Next add in the chicken broth, heavy cream, lemon juice, season it with salt, black pepper, chili flakes and turmeric. Give it a good stir.
6. Add in the grated Parmesan cheese stir until melted. Return the chicken back to the pan, cover, turn down the heat to low and let simmer for 10 minutes or until the sauce has slightly thickened. (It will thicken more as it stands.)
7. Add lemon slices on top garnish with parsley, serve and enjoy!