Cut each chicken breast in half and lightly pound it between two plastic sheets, using a rolling pin, to ensure even thickness for even cooking.
Season the chicken breasts with salt and pepper on both sides.
Heat a non-stick pan with a heavy bottom over medium-high heat. Add a tablespoon of butter and a tablespoon of olive oil to the pan. Sear the chicken on one side without moving it to achieve a good color and sear.
After 2 minutes, flip the chicken to the other side and cook for another 2 minutes.
Lower the heat to medium, add ¼ cup of water, and cover the chicken for an additional 2-3 minutes until it is cooked through. Remove the chicken from the pan, cover, and set aside.
Using the same pan, add the remaining butter and olive oil. Sauté the onions over medium-high heat for 1 minute. Add the garlic, ginger, and chili flakes and cook for another 30 seconds.
Add the chicken stock, lemon zest, and juice to the pan. Bring it to a boil, then add Puck Cooking Cream.
Season the sauce with salt and pepper.
Return the chicken breasts to the pan and cook with the sauce for 5 minutes.
Turn off the heat, garnish with spring onions, and serve with a side of green salad or rice.
