Lemon Pepper Chicken

This is an old favourite. It's absurdly easy, but always impresses.

4 chicken breasts, bone and skin removed
200ml thickened (heavy) cream
1/2 cup plain flour
lemon pepper (you can find this with the spices in the supermarket)
fresh grated parmesan cheese

Mix the flour with some lemon pepper in a shallow bowl - you want the flour to be fairly well seasoned with the lemon pepper, maybe a couple of teaspoons. Dip the chicken breasts in the flour mixture, coating them evenly. Lay the chicken breasts in a single layer in a baking dish. Sprinkle with some more lemon pepper, and some parmesan. Pour the cream over. Top with more parmesan. Bake for approx 20 mins at 180oC (350oF).
Serve with steamed vegetables and spinach fettucine.
Serves 4

I somtimes make this as a pasta sauce instead of baking it. Same ingredients (plus onion if you like, and I also sometimes add broccoli or snow peas), but with the chicken cut up and cooked on the stove top. Also very nice.