Heat a saucepan over medium heat and drizzle the oil.

Add the chicken and Season with salt and pepper. Sear the chicken to colour on each side for 2 minutes. Add an extra drizzle of oil and add the onions.

Cook for 2-3 minutes until coloured and stir in the garlic.

Cook for a further 30 seconds and add the wine, cream, mustard. Stir once to combine the mustard into the liquids.

Add the chickpeas, sweet corn and place the lid on the pan.

Simmer for 10-12 minutes until the sauce is bubbling and the chicken are cooked through.

Remove from the heat and check the seasoning. Serve while hot with your favourite side of salad leaves or mash potatoes.