Cut the broccoli into small florets, discarding most of the tough stems and put in a pan of salted boiling water. I like to cook this more than just 'al dente'. It's almost like cooking it in a british style (you know, boiling it to death) but leave a little bit of firmness in here.
In a skillet, put a knob of butter or olive oil and cook your sliced chicken and onions together with a bit of salt and pepper for seasoning.
While these are both cooking, get another dish and mix the cream cheese, cream fraiche, mustard, basil and onion seed together. Hope that someone else is doing the washing up!
Drain the broccoli, leave it to drain while the chicken cooks a little more. Then add the broccoli to the skillet and mix it all up.
Then toss in the cream cheese mixture and stir well. (Funny phrase that - I mean, is it an option to 'stir badly'?)
Simmer for a couple of minutes and then serve.