Season the chicken well and fry them off in a frying pan with 25g of butter and the olive oil, until golden brown.
In the same pan cook off the shallots until soft. Add the remaining chorizo sausage and cook for 10 minutes.
Add the white wine and reduce it to 1/3. Add the cream and the chicken and simmer the dish for 10 to 15 minutes (or until the chicken is cooked through).