Chicken chasseur

I'm not sure if this dish is supposed to stay white or have a pink tinge to it. Mine has a pink tinge to it because I used left over canned tomatoes instead of 2 fresh tomatoes. 

- 2 tablespoons butter

- 1 tablespoon oil

- 1kg chicken 

- 1/4 cup shallots, cut as small as you can

- 3 cloves garlic

- 10oz mushrooms

- 2 tomatoes, seeded and diced small

- 1/4 cup heavy cream

- 1/2 cup dry white wine

- 1/2 cup chicken stock

- 2 tablespoons lemon juice

- 1 tablespoon flour

1. In a pan, heat the butter and oil together. Season the chicken and cook until golden. Remove to a plate.

2. Cook the shallots and garlic. Add the mushrooms and tomato and cook for 8 minutes. 

3. Add the chicken back to the pan. Add the cream, wine, stock, and lemon juice,. Being to the boil and simmer until the chicken is cooked. 

4. Remove the chicken again and stir in the flour. Cook for 3 minutes. Taste and season and serve with the chicken.