On a medium high heat, fry the onions and garlic in the olive oil until they just start to brown
Add the chicken and fry until brown.
Add mushrooms and cook until they begin to brown.
Add the stock powder, herbs, seasoning and water, stir well and allow to come to the boil.
Turn the heat down so that the mixture simmers for about 30 minutes until the liquid reduces by half.
Add the Knorr powder and stir well, cook for 10 minutes
Add the cream and cook for a further 20 minutes
Add butter and remove from the heat. Stir well.
Taste to check seasoning.
Allow to cool completely.