In a pan put sliced onions and some stock and cook until onion is soft and most liquid has evaporated. Take off heat, pour cooked onions in a plate and put aside.

Add chicken to the same pan and brown slightly add some stock so chicken doesn’t dry.

Add the cooked onions back to the pan add the mustered, cream and some of the stock. Cook for 5 minutes.

Add salt and pepper to taste. Add lemon juice and chopped parsley.

Server with rice or couscous