Method

1. Preheat oven to 200°C
2. Season chicken with garlic powder, salt and pepper.
3. Spray oil onto a large, non stick and oven-proof pan over medium-high heat until hot. Sear chicken until golden and crispy on each side (about 3-4 minutes each side).
4. Transfer chicken to the oven and roast until completely cooked through (30-40 mins). Once chicken is done, transfer to a warm plate and set aside. Drain some of the excess fat from the pan reserving 2 tablespoons for added flavour.
5. Return pan to the stove over medium-high heat and sauté the garlic in the pan juices until fragrant (about 1 minute). Add the mushrooms, herbs and 2 teaspoons of parsley and fry until mushrooms begin to soften.
6. Reduce heat to low-medium heat, add the milk and bring to a gentle simmer, stirring occasionally, being careful not to boil. Add in the chicken stock powder, then season with salt and pepper to your taste.
7. Add in the extra cornflour/milk mixture and continue to simmer, while quickly stirring through until the sauce thickens.
8. Add ½ cup of parmesan cheese; allow sauce to simmer for a further minute until cheese melts through the sauce. Add the chicken back into the pan and allow to simmer for 1-2 minutes in the cream to take on the flavours. Taste test and add extra salt or pepper, if desired.
9. Sprinkle with the remaining ¼ cup of parsley and ¼ cup parmesan cheese.
10. Serve with a side of steamed broccoli and mashed sweet potato.