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Heat olive oil in a large frying pan, add diced shallots.
Once shallots are translucent, add mushrooms and cook until softened and golden.
Add ½ cup white wine and let it evaporate.
Add butter and floured chicken breast filets, cook for 2 minutes on each side.
Pour in the remaining ½ cup of white wine, sprinkle fresh parsley, cover, and cook on low for 15 minutes until most of the wine evaporates.