Heat a large, dry frying pan over a medium heat and fry the mushrooms until their liquid has released and evaporated. Drizzle in the oil and fry for 5-6 mins more until golden. Remove from the pan and set aside.

Melt the butter in the pan and fry the onion and green pepper over a medium-low heat for 8-10 mins until softened. Stir in the paprika and mustard, then pour in the sherry and cook for 2 mins until the alcohol has cooked off.

Turn the heat up to medium and stir in the cooked chicken and mushrooms. Season, then pour in the stock, bring to a simmer and cook for 5 mins. Pour in the double cream and stir in the roasted red peppers. Cook for 2-3 mins more until the mixture is just simmering. Serve with cooked rice.