1. Slice the chicken breast and coat in flour.
2. Brown both sides in butter, then remove.
3. Fry the sliced mushrooms in the same pan.
4. Pour in the white wine and stock and reduce until thick.
5. Return the chicken and simmer in the sauce. Serve with mash or pasta.
Tip: Traditionally made with Marsala wine – a dry white wine substitutes well.
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