4: Slice 200 g chicken breast (take no notice of the strange colour of this chicken breast in the photo. It was frozen and I thawed it by poaching it in chicken stock).
5: Heat 2 tablespoons olive oil in a large saucepan then add the chopped shallot, salt and pepper. Cook for 1 or 2 minutes.
6: Add the mushrooms and cook, stirring regularly. Note: if the mushrooms you are using give off a lot of water, drain this off and discard it to speed up the cooking.