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1
Wash the chicken pieces and dry with paper towels.
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2
In a deep saute pan, over medium heat, put half of the butter and extra virgin olive oil.
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3
Add half the chicken and brown all sides about 10 minutes.
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4
Set aside.
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5
Repeat with the remaining butter and chicken.
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6
Transfer the fried chicken to pan and sprinkle with flour, making sure all pieces are covered.
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7
Simmer for 4 minutes.
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8
Add the wine, bringing up the temperature until it reaches boiling point.
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9
Then add the chicken stock and keep stirring until it is well mixed.
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10
Season with salt and pepper.
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11
Cover and cook for 25 minutes over low heat, stirring occasionally.
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12
Sauce:
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13
In a frying pan, heat remaining butter over medium heat.
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14
Add the scallions, mushrooms and lemon juice.
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15
Cook 3 minutes.
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16
Set aside.
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17
In the same pan, add shallots, water and sugar.
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18
Simmer for 10 minutes until soft.
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19
Add this mix to reserved mushrooms.
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20
Carefully transfer the chicken to a serving platter and cover with aluminum foil to keep warm.
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21
Boil the sauce until it is the consistency of a smooth gravy.
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22
Add the cream, mushrooms and shallots.
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23
Season with salt and pepper if necessary and cook 2 minutes.
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24
Pour the sauce over the chicken.
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25
Sprinkle with parsley before serving.
