Marinate the chicken with 1 tbsp olive oil, salt, pepper, rosemary and thyme

Heat 1 tbsp of the olive oil (or bacon fat) in the frying pan and pan fry the chicken on both sides till you get a nice colour on it.

While frying the chicken chop up the butter and add it to the pan.

Once cooked, remove the chicken and add the mushrooms to the pan. Deglaze the pan with the white wine and cook down

Add in the garlic and the stock cube and cook down.

Once the mushrooms and garlic have some colour add in the resting juices from the chicken and also add in some water to deglaze the pan.

Add in the cream and parsley and mix well.

Return the chicken to the pan to soak in the sauce and finish cooking.

Finish by adding all the cheese on top and some more parsley.