Butterfly the chicken breast and mix all the spices together. Sprinkle the spices on the chicken breast and fry it over medium high heat, about 4 mins per side or till done. Remove from the pan and set aside to let the juices distribute.
In the same pan add the chopped garlic and spring onions and let that cook for 1 min. Add in the mushrooms and let that cook for 5 mins stirring occasionally, you want a nice golden color on them. Add in the stock and lettuce mushrooms release their color. Add in all the remaining ingredients except the cheese. As well as the juices from the rested chicken. Let the sauce come to a simmer. Meanwhile you can slice the chicken or serve them as fillets.
Once the sauce is boiling add in the cheese and let it melt. Adjust seasoning.
Pour it over the chicken.
If you are prepping this in advance, cover the prepared dish with foil and place it in the oven at the lowest setting to keep warm. Serve with mashed potatoes, garlic rice, salad or my personal favorite over a piece of crispy sourdough bread.