Chicken breast in sherry sauce

1 large chicken breast
2 spring onions
2 cloves garlic
3 tablespoons dry sherry
1 teaspoon Dijon mustard
1 teaspoon chicken powder
1 glass water
1 tablespoon butter
2 tablespoons oil
Salt & Pepper

Cut chicken into bite size pieces. Drizzle 1 tablespoon oil and season with salt and grated fresh pepper. Shallow fry in the remaining oil for 2 minutes(do not overcook). Lift the chicken from pan and put in a colander. In the same pan add chopped onions and garlic and fry gently. Deglaze the pan with sherry, add water and chicken powder ( it would be ideal to use home made chicken stock). Reduce by half, add butter and stir. Add mustard and stir well. Add chicken pieces and cook for 1 minute until it is heated through. Serve with fresh crusted bread.