Mix the flour and chicken in a bowl then season. Heat the oil in a large frying pan over a medium-high heat and fry the chicken, shaking off excess flour, for 1-2 mins until lightly golden all over.

Reduce the heat to medium and add the butter. Add the garlic and cook for 5 mins until the garlic has turned lightly golden.

Pour in the stock and simmer for 10 mins. Add the cream and cheese and simmer for a 5 mins until the sauce thickens slightly. Scatter with the chopped parsley.

Serve with steamed rice