How to cook
Tenderize the chicken breasts lightly, rub them with salt and pepper and pour freshly squeezed lemon juice over them. Allow to stand for 10-something minutes in a covered container, then heat the oil in a Teflon pan and fry the meat.
Next, in the same pan, add the butter and place the mushrooms to stew until soft. In another dish, heat a little oil and fry the flour, add the wine, stir and add the creams that have been beaten together beforehand.