In pan take butter and let it melt. Sauté onion until translucent. Now add finely chopped garlic.

Now add flour and milk keep stirring so no lumps formed add oregano salt and black pepper.

Add in vegetable or chicken stock and cook at low flame. Keep stirring occasionally.

Meanwhile in another pan take oil and add bite size chunks of chicken. Seasoned with salt and pepper cook until it changes color from both side.

Add mushroom slice and fry for few minutes with chicken.

Add chicken and mushrooms in the bowl of creamy stock.

Cover and allow to simmer for 10 to 15 minutes. Cook until thicken.

At the time of serving slow down flame and add cream in it.
Adjust seasoning and add white pepper and parsley at end.
Serve warm.