Preheat oven to 180`c. Coat a large frying with cooking oil, add chicken fillets and cook over a medium to high heat until sealed and golden brown on both sides. Remove from pan and place on an oven tray. Cook in oven for a further 15 minutes, or until cooked through. Meanwhile fry the prawns, garlic, spring onions and cook until prawns start to turn pink. Transfer to a plate. In the same pan add the wine and let it reduce, add oyster sauce, mange tout and combine chicken stock. Reduce heat combined water with corn flour. Add to the pan and finally add the cream. Return prawns to the sauce and still until heated through. Remove chicken from oven and place on plates. Top with creamy garlic prawn and oyster sauce and serve.