Instructions: 1. Heat the butter and oil, add the garlic and chicken and cook for 12-15 minutes, turning occasionally.

2. Add the onions and mushrooms and cook for a further 5 minutes.

3. Remove the chicken from the pan and keep warm.

4. Add the roule, creme fraiche and seasoning to the pan and heat through thoroughly.

5. Spoon over the chicken and garnish with the parsley. Serve immediately with new or saute potatoes and vegetables.

NOTES : A delicious combination of chicken and le roule, a wonderful summers lunch or evening meal.

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