Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts. Combine the seasoning mix in a small pot or bowl, then evenly sprinkle over both sides of each breast.

Place a large pan over medium-high heat and stir in the butter and oil. Add the chicken and fry for a few minutes on each side, or until lightly charred on the outside and piping hot/white through the centre. Remove and place on a plate to one side then lower the heat to medium.

Add the shallots and fry in the leftover fat until soft and golden. Pour in the stock, then stir in the cream cheese until it blends into a sauce. Whisk to smooth out all the small lumps. Stir in the Dijon, then stir in the resting juices from the chicken.

If the sauce is too thick, gently simmer for a couple of minutes and stir in a splash more stock or water to thin it out.

Add the chicken back in and baste in the sauce, then sprinkle with chives and a pinch of black pepper. Serve.