To a hot frying pan add the oil and chicken breasts and fry for 5 minutes each side

Cover the pan and turn the heat down low and cook for a further 5 minutes

Add onions, re-cover and cook for a further 2 – 3 minutes

Remove lid and stir gently to ensure the onions do not stick

Dissolve the chicken stock cube in the boiling water and add to the pan, stir in and cook for a further 5 minutes

Cut the Stilton into cubes and add to the pan until melted

Stir in the crème fraiche and stir until all the ingredients are combined

Bring to a slow simmer then serve

Perfect with some steamed fresh green beans