Fry the chicken breasts in butter for 20 minutes then place in hot dish in cooker.
Fry mushrooms in remaining butter, add onions to the pan and cook until transparent. Then add the chicken stock and bring to boil. Simmer for a few minutes.
Add the rest of the ingredients and cook for 5 more minutes before adding to the chicken in the oven. Cook for a further 10 mins in oven and serve with jacket potatoes or rice or salad.
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