Preheat the oven to 190C

Cover the chicken breast with cling wrap to avoid them tearing while you pound them to even thickness. Use a meat mallet to pound the chicken breasts, focus on the thicker parts to get the fillet even.

Season the chicken Place the chicken breasts in an oven proof dish and season with the meat salt or the basic salt & pepper. Olive oil Drizzle a little olive oil, use your fingers to gently rub it into the spices. Set the chicken breasts aside.

Onions Heat 2 tablespoons of olive oil in a pan and cook the onion till soft and light golden brown, 5 minutes.

Garlic Add the garlic, cook for a few seconds while mixing it into the onions.

Chicken spice Add the 13 spice chicken, mix it into the onions and garlic for a few seconds and while mixing add the butter and keep going making until the butter has melted into the rest of the ingredients.

Stock Pour in the chicken stock, give it a stir.

Slurry Make a quick slurry while by adding the maizena with the milk into a paste. Take a tablespoon of the sauce from the stove and add it into the slurry, mix and pour it into the sauce. Keep stirring to avoid lumps and it will immediately start thickening the sauce.

Cream Add the cream, mix and pour the sauce over the chicken breasts.

Bake Bake for 30 minutes. The recommended time is roughly 15 to 20 minutes so you are free to do that however 30 minutes here works because of the sauce.!

Rest Remove from the oven and rest for 5 minutes.

Serve Serve and enjoy