Tip the chicken into a shallow bowl and sprinkle over the flour. Season well. Heat the oil in a large frying pan over a medium-high heat and fry the chicken, shaking off any excess flour first, for 1-2 mins until lightly golden all over. (You may need to do this in batches.)

Reduce the heat to medium and add the butter. Peel as many garlic cloves as you prefer, and drop these into the pan. Cook for 5 mins until the garlic has turned lightly golden, stirring to keep the chicken from burning.

Pour in the stock and simmer for 10 mins until the garlic is tender. Add the cream and cheese and simmer for a further 5 mins until the sauce thickens slightly. Taste for seasoning and adjust as needed. Scatter with the chopped parsley, if using, and serve hot with rice and green beans, if you like.