1. Cut the chicken breasts into chunky, bite-sized pieces and pat them dry.
2. In a shallow bowl, mix cake flour, salt, pepper, chicken spice, mixed herbs, and paprika.
3. Coat each piece of chicken lightly in the seasoned flour.
4. Heat butter in a large skillet over medium-high heat.
5. Add the floured chicken and cook until golden brown on all sides.
6. Drizzle olive oil into the pan to boost flavor and keep things from drying out.
7. Keep scraping the bottom for all that crispy flavor.
8. When the chicken is nearly cooked, add sliced mushrooms and stir them through.
9. Pour in thick cream, stirring gently so it coats the chicken and mushrooms.
10. Let it simmer for 2–3 minutes until creamy and heated through.
11. Taste and adjust seasoning if needed.
12. Serve warm some fresh veggies, or whatever you fancy.

Cook’s Note:

There is no exact measure, as I just don’t cook that way; it all depends on personal taste and what you have on hand.