1. Melt butter in a pan over medium heat; add chicken and cook for 5 to 7 minutes, stirring frequently. Season with salt and pepper; transfer chicken to a plate, cover with foil to keep it hot.

2. In the same pan, heat olive oil over medium heat. Add spring onions and cook until soft, about 1 or 2 minutes. Stir in courgette slices and allow to cook for 5 minutes to soften. Add the mushroom and stir to combine.

3. Return the cooked chicken to the pan with the vegetables. Sprinkle cornflour on top and stir in cream. Stir and cook for a few more minutes; serve with freshly chopped parsley.