Mix all the marinade ingredients well. Add in the chicken, cover and refrigerate. You can marinate the chicken for 1 hour before cooking or for a whole day.

Remove the chicken form the refrigerator. Spread salt & black pepper over chicken cubes, keeping the marinade on the chicken.

Put the butter and olive oil in the pan and fry the chicken until almost done.

Remove the chicken after it is cooked and place on a plate aside.

To prepare the Supreme sauce, heat the olive oil, taking care not to burn it.

Add onions and stir for 2 minutes or until tender.

Add the garlic and stir until mixed well with onions, and then add mushroom slices.

When the mushrooms shrink and are a bit brownish, add the cooked chicken breast cubes and mix.

In a bowl aside, mix the chicken stock cube with one cup of hot water until melted, and add to the mixture.

Cover the pan and wait for about 10 minutes.

After that, add salt, pepper, Italian herbs and mix well.

Add the sour cream/labneh and thick cream & mix well.

Add the cooking cream slowly while mixing. Keep mixing until the mixture starts boiling.

When brought to boil, lower the heat to the lowest possible.

Keep on low heat for about 100 mins, stirring from time to time. If the mixture thickens, you can add 1 cup of hot water.