Directions:

• 1

  Heat the olive oil and butter in a large frying pan over a medium-high heat. Season the chicken with salt and ground pepper on both sides and then fry for 5 minutes until golden, skin side down.

• 2

  Turn the breasts over and fry for another 3-4 minutes. Remove from the pan and set aside.

• 3

  Add the onion and fry for 3-4 minutes. then mix garlic and reserved chopped mushrooms and fry for 4 minute.

• 4

  Pour in the hot stock and half of the chopped herbs. Return the browned chicken pieces to the pan.

• 5

  Bring to the boil then turn down the heat and simmer for 20 minutes or until the chicken is cooked.

• 6

  Serve with the rest of herbs and sprinkle with grated parmesan.