Heat a medium sized pan over medium high heat with a drizzle of oil. Add the chicken to the pan and cook just until golden on both sides, 5-10 minute. Remove chicken from the pan and set aside.
Lower heat to medium then add another drizzle of oil. Add the onion and cook until softened, 2-3 minutes. Add the garlic and mushroom and cook for another 2-3minutes.
Deglaze the pan with the wine, then return the chicken to the pan. Pour over the chicken stock.
Bring to a boil, then cover pan with a lid. Lower heat to low and leave to simmer for about 15 minutes, until the chicken is cooked through.
Add the cream and parsley, then season to taste.
Can’t wait to try this, I’m gluten free but no problem here, thank God!!!!