Heat 1 tablespoon oil in a large frypan over medium high heat. Saute mushrooms until golden then remove from frypan with a slotted spoon and set aside.
Add another 2 tablespoons oil to frypan. Saute onion, garlic and prawns until opaque. Remove from frypan and add to mushrooms.
In a shallow dish or bowl mix 2 tablespoons flour with 3/4 teaspoon salt. Dust chicken in flour to coat. Add 1 tablespoon oil to frypan and saute chicken in oil for 3 to 5 minutes or until no longer pink. Add chicken to mushroom/prawns mixture.
Heat 1 tablespoon oil in frypan and stir in 1 tablespoon flour. Cook about 30 seconds stirring constantly until brown. Stir in wine, 1/2 teaspoon salt and water. Boil for 1 minute.
Reduce heat to medium low and return prawns and chicken mixture to frypan. Simmer for about 10 minutes then season with pepper and serve.