Cut the chicken into strips then pop them into a bowl. Add the plain flour along with ½ tsp each of salt and pepper. Stir well to coat the chicken.

Heat a little cooking oil in a large frying pan over a medium-high heat. Add the butter and leave to melt.

Once the butter has melted, add the chicken, and cook until it’s golden brown all over. Once browned, remove it from the pan and set it aside.

Chuck in the onion and cook for 4-5 minutes until it softens.

Add in the mushrooms and cook for a few more minutes, stirring occasionally.

Add in the garlic and cook for one more minute, before pouring in the chicken stock, crème fraiche and Dijon mustard. Stir well.

Get the chicken back into the pan, then bring it to the boil. Cook until the chicken is cooked through, and the sauce has thickened.

Season to taste and add the chopped parsley. Serve it up with rice, mash or pasta and enjoy.