The easy solution is to simply make the chicken without the mushrooms and so a plan was formed.
Using boneless, skinless chicken breast sliced into "medallions" - ok, they were sort of 1 x 2 cubes, but give a writer a little poetic license, then dredged in flour and browned in a magic red pot.
(Ever since I received mine I have been able to produce a new dynamic of fabulous meals)
The chicken is then seasoned with salt, pepper then browned in a splash of olive oil. Some garlic, a bit of fresh parsley, chicken broth, a generous pat of butter and a gurgle + splash of Marsala wine.