Dredge the chicken – Combine the flour, salt, pepper, paprika, onion powder and garlic powder in a large, shallow dish. Dredge the chicken in the flour mixture so that it is evenly coated.

Cook the chicken – Heat the olive oil in a large, deep heavy-based frying pan over medium–high heat. Cook the chicken for 5–6 minutes, or until golden brown. Set aside on a plate. Use some water to deglaze the pan if needed, scraping up any bits stuck to the base.

Make the gravy – Reduce the heat to medium–low. Add the butter to the pan and, once it’s melted, add the flour. Use a whisk to stir it until it forms a paste (the whisk stops lumps forming).

Add half the beef stock, whisking continually. Once the stock has been completely incorporated into the butter and flour mixture, add the remaining stock, the cream and Worcestershire sauce. Bring to a simmer and cook for 3–5 minutes until the sauce has thickened and coats the back of a spoon. If the sauce is too thin, continue cooking. If the sauce is too thick, add 1 tablespoon of water at a time until it is your desired consistency.

Combine the chicken and gravy – Return the chicken to the pan for 2 minutes to warm through.

Serve – Serve the chicken with a side of mashed potatoes and steamed green beans. Sprinkle with the parsley and drizzle the gravy over the top.