Heat butter, garlic and chili on high until butter is melted.

Whisk in flour.

Slowly add stock and cream and whisk to combine

Cover and cook on high for 30 minutes or until slightly thickened, whisking every 10 mins

S&P to taste

Add cubed chicken breast and stir.

Cover and cook on high for 2 hours or until chicken is cooked, stir every 1/2 hour so that the chicken juices mix in with your sauce and thickens.

Add some chopped parsley and mix through.

Serve with rice of your choice.

Inspired by Simon Christie's Creamy Garlic Prawns