Heat 1 tablespoon olive oil in a large frying pan over medium-high heat.

With each breast, slice it into tenderloin sized pieces or thin schnitzels. Coat chicken in flour and add to the frying pan. Cook until cooked through, about 4-5 minutes on each side. Transfer to a plate.

To the same frying pan, add the remaining olive oil. Add garlic and sauté until fragrant, about 30 seconds. Pour in white wine and bring to simmer, then add cream, mustard and lemon juice. Simmer until the sauce thickens slightly, about 1-2 minutes. Season to taste with salt and pepper.

Add the chicken back into the frying pan and cover with sauce. Serve chicken over cooked rice, if desired. Spoon extra sauce on top of each serving and garnish with parsley.