Cut each breast in half horizontally to form 4 thin steaks in total.

Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.

Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 ½ minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.

In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.

Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.

Add white wine – it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.

Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.

Stir in parmesan, taste and add more salt and pepper if needed.

Return chicken to sauce for 30 seconds (to warm through slightly). Garnish with chives and serve as-is in the pan, or transfer to serving platter.

Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.