Pat your zucchini noodles dry and then lightly sprinkle with salt.

Heat butter over medium heat until melted. Once hot add the zucchini noodles and lightly sautee for a few minutes. Once softened slightly, turn off heat and remove from pan.

Season chicken with salt, pepper, and lemon juice.

Coat chicken pieces in flour, shaking off any excess.

Melt butter in a large frying pan, over medium to high heat. Once melted, add the chicken pieces and cook until golden, crispy and cooked through. Once cooked, remove from pan and set aside.

Using the same frying pan you cooked the chicken in saute the garlic for a few seconds. If your pan is a bit dry, add a bit more butter.

Add the chicken stock, cream, Dijon mustard, and lemon juice, to the pan over low to medium heat. Bring the liquid to a gentle simmer.

Add the Parmesan cheese and mix through. Continue to simmer until the sauce thickens slightly. Then season with salt and pepper to taste.

Mix through the cooked chicken, coating it in the sauce. Turn off heat.

Serve chicken over cooked zucchini noodles, garnished with roughly chopped fresh parsley.