Prep your simple ingredients. Slice the mushrooms and garlic shoots then butterfly the chicken breast so it’s ¼ in thick. Use a meat tenderizer to flatten it so it’s even thickness everywhere. Season with salt and pepper then dredge the breast in cornstarch to give it an even coat.

In a hot skillet with olive oil and fry the chicken on both sides until it’s golden brown. Remove the chicken and set aside.

Add butter to the pan with your garlic shoots and mushrooms. When the mushrooms are browned, add a cup of Lloyd chardonnay. Simmer on medium until the sauce reduces by half.