Place chicken in a roasting tin.
Cover chicken breast with butter.
Pour over the wine and stock. Roast at 220 degree C for 1 hour or until the chicken is tender and colored. Cool.
Heat oil. Saute spring onions, garlic and basil for 1 minute.
Stir in the mushrooms, wine, seasoning and tomato puree.
Reduce over a high flame until the wine evaporates. Cool.
Stir in lemon juice, herbs and cream.
Whisk in the juices without any fat from the roasting tin. Carve the chicken.
Spoon over dressing and garnish with an extra helping of herbs and chopped walnuts.
Key Ingredients: Mushroom, chicken, butter, white wine, chicken stock, vegetable oil, spring onion, garlic, basil, salt, black pepper, tomato puree, lemon juice, herbs, cream, walnuts