Clean and slice chicken breasts and place them into a large bowl.

Dice parsley finely and add to the chicken with 1/4 of butter.

Massage butter and parsley into chicken by hand until it is coated well then set in the fridge for 30 minutes.

Clean and slice the green bell pepper into 1/2 cm thick slices, be sure to clean away all seeds.

Clean and slice the mushrooms and set them in a bowl for later.

Prepare your rice in a medium pot, place the chicken stock cube in a pot with 3 cups of water and your rice and on a medium heat bring to a boil, stir every 5 minutes until rice looks fluffy. Then lower the temp as the rice becomes visible above the water.

Pour the rice into a colander and strain off remaining water, pour another cup of water into the pot put it on the stove brining it to a boil with the colander placed on top to steam the rice.

Place the remaining butter in a medium skillet on medium temp, bring out the chicken once the butter has melted and empty the bowl it into the skillet.

Keep the chicken moving making sure to brown all sides before adding your green peppers and mushrooms.

Lower the temp and place a lid on the skillet to allow the chicken to cook threw.

Get out your small sauce pot and on low heat add your cream and milk together whisking continuously while adding 3 table spoons of regular flour until it becomes slightly thicker.

Raise the heat on the skillet slightly stirring constantly then slowly add the white sauce, be sure to mix it in well. Let it settle on low heat for 5 minutes.

Serve the creamy mix over rice and enjoy.