Put shallots into a bowl of boiling water and leave to soak.
Melt half the butter with the oil in a large frying pan. Add the chicken and cook until lightly browned.
Remove chicken from pan and place in crok pot.
Add flour to frying pan then blend in the white wine. Stir in stock and add bouquet garni and lemon juice. Bring to boil, stirring all the time, until the sauce has thickened.
Season and add to crock pot. Place lid on and switch onto low.
Drain and peel shallots, trim stalks from mushrooms.
In to a clean frying pan, add the remaining butter and heat gently until melted. Add the mushrooms and shallots and cook for 5 mins and add to crok pot and turn to high.
Once cooked, remove chicken and veg from sauce to a warmed serving dish.
Add cream and parsley and whisk to combine. Pour sauce over chicken.
Can be served with Potatoes and vegetable or maybe rice.
A bouquet garni is made up of parsley stalks, a sprig og thyme and a bay leave. You tie these together with string or place in a cheesecloth.