Tip the plain flour into a bowl, add the garlic powder, salt and pepper and stir to coat.

Slice the chicken breasts in half lengthways to give 4 even sized fillets. Coat the chicken in the seasoned flour.

Add a little oil into a large frying pan over a medium to high heat. Cook the chicken for about 3-4 minutes on each side until it’s cooked through and golden all over.

Remove the chicken from the pan and set aside.

Add the diced onion and cook for a few minutes, until it starts to soften.

Chuck in the garlic and cook for a further minute before pouring in the chicken stock.

Get the chicken back into the pan, turn the heat down to a medium and bring to a simmer.

Add the butter, parmesan, and chopped parsley and heat until the butter and cheese has melted. Taste for seasoning. Serve it with any form of potatoes or even pasta.