Place the mushrooms in a medium sized pan with the oil and wilter down and cook for a good 6-7 minutes or until a nice golden colour.

Add the sliced up chicken pieces (I used a combination of thigh and breast) to the pan and cook turning the chicken and mushroom over every 30 seconds or so until cooked throughout. Cover if u want nice evenly cooked pieces on medium to high heat.

Once the chicken is evenly cooked ad the mixed herbs, black pepper and salt and give it a good toss.

Put the cream in the pan on high heat until it starts to bubble up around the sides then lower the temperature and simmer to let the cream marinate for only 2-3 minutes.

Serve with steamed vegetables or a fresh salad on the side and dinner is served :)