Cut chicken breasts into 3x8cm strips and coat in flour.
In 25cm frypan heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from frypan. Set aside and keep warm.
To same frypan add eschallots and garlic. Saute until softened (1 minute). Add water, wine, stock cube and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to frypan and cook until sauce is thick and chicken is heated through (2 to 3 minutes).