Start by cutting the chicken breasts lengthways into 4 thinner cutlets.

Season the flour with salt and pepper and then coat each piece of chicken in the seasoned flour.

Heat the butter and oil in a frying pan over a medium-high heat. Once it is hot, add the chicken and cook for 4-5 minutes on either side until its golden.

Take the chicken out and set it aside.

Using the same pan, cook the onions for a few minutes, stirring occasionally until they start to soften.

Add the garlic and cook for one minute.

Now pour in the white wine, followed by the chicken stock. Let it bubble for a few minutes until it reduces by half.

Pour in the double cream and then add the dijon mustard. Give it a stir.

Get the chicken back into the pan and coat in the sauce.

Cook it over a medium heat until the chicken is cooked through and the sauce has thickened.

Sprinkle over the chopped chives.

Serving suggestion: serve it alongside mashed potato and seasonal vegetables.