Cut the chicken breasts in half down the middle to give 4 thinner fillets.

Tip the flour into a dish, then add the garlic granules, paprika, salt and pepper, and mix it well.

Coat the chicken pieces in the seasoned flour.

Heat some cooking oil in a large frying pan over a medium to high heat. Once it’s hot, add the butter and let it melt. Once melted, add the chicken, and cook for a few minutes on each side, until it’s browned all over.

Remove the chicken from the pan and set aside.

Add the onion into the same pan and cook until it softens.

Pour in the chicken stock and add the Boursin garlic and herb and stir until it’s smooth.

Get the chicken back into the pan, then continue to cook until the sauce thickens, and the chicken is cooked through.

Sprinkle in the parsley, then taste for seasoning. Dish it up with some mashed potatoes and enjoy.