2 large chicken breasts
1 tbsp oil
1/4 cup chardonnay
1 cup sliced mushrooms
1 1/2 tbsp lemon juice
1/4 cup parsley
1/4 cup flour
2 tbsp chopped shallots
1/4 cup cream
2 1/2 tbsp butter
Using a mallet pound the chicken breasts flat and put aside.
Place butter in frying pan and melt adding shallots and mushrooms sautéing until golden brown.
Add the wine and lemon juice and simmer for 5 minutes.
Add cream to mixture and simmer on low heat for 7 minutes.
Cover chicken in flour and use oil to fry in a separate frying pan until cooked.
Serve chicken with the mushroom mixture using the chopped parsley as a garnish.