1. Prepare the chicken stock and pour into a deep pan, place the chicken breasts into the stock, and keep the chicken on a medium heat until cooked, this will take a good 20 minutes or so.

2. Remove the chicken from the stock and cut into bite size chunks, set aside.

3. Finely chop the garlic or crush with a crusher and slice the mushrooms, place both in a greased frying pan and fry until brown, add the parsley and rice and cook for one minute then add two ladle fulls of the chicken stock used earlier to cook the chicken. Over a low heat let the rice absorb the stock, repeat until rice is cooked, this should use the majority if not all the stock, once most of the stock is added, add the chicken in.

4. Stir through the cream and serve.