Cut the chicken into small pieces and season with salt and freshly ground black pepper.
Heat 60 g butter in a large saucepan. Add the chicken pieces and cook over a medium heat until light brown on both sides.
Add the garlic, onion, wine, chicken stock and origanum.
Bring to the boil, then reduce the heat, cover and simmer for 30 to 40 minutes, until the chicken is tender.
Once the pieces are tender, remove them from the pan.
Heat the remaining butter in a separate saucepan and sauté the mushrooms for five minutes.
Mix the flour and milk together and stir into the chicken sauce mixture, until it thickens.
Return the chicken pieces to the pan and add the mushrooms.
Once the dish is heated through, season to taste and add the cream.
Remove from the heat and serve with rice.
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