Warm a little oil in a frying pan over a medium heat. Add the onion and mushrooms and cook and stir until soft, about 4 to 6 minutes. Add the garlic, chicken and white wine and bring to simmer, cooking the wine until it has reduced right down and the chicken is no longer pink in the centre.
Pour in the creme fraiche and add the chopped coriander, stir in and continue to cook until it starts to thicken and go slightly brown around the edges. Season well then serve.