Heat the butter on a medium heat in a frying pan, cut the chicken into smaller pieces and add to the pan seasoning with salt and a pinch of crushed peppercorns while stirring.
Keep on a medium heat for a few minutes until cooked throughout. Use the rest of the butter while adding in the shallots and fry on a higher heat for another 5-10 minutes until the shallots or onions are soft and browned slightly.
Add in the chopped parsley and freshly squeezed juice of half a lemon, then add in the creme fraiche and keep stirring until the consistency of the sauce becomes thinner
Add in the flour to thicken the sauce up. Serve with broccoli or rice, sprinkle crushed pepper and parsley on top. Enjoy!