Whisk egg with salt, pepper, lemon juice, 1 splash of milk and the mustard. Slice the chicken lengthways to get 4 thin slices and coat with the egg mixture. Then coat with the breadcrumbs.
Heat a saucepan with a tablespoon oil and 1 knob butter. Gently fry the garlic and then add the mushrooms. Continue cooking for 10 minutes.
Add the wine with a little salt, pepper, the brown sugar, then a splash of milk and cook for a further 10 minutes.
Heat a frying pan with 4 tablespoons oil and 1 knob butter and add the crumbed chicken; fry, turning occasionally until golden brown.
While the chicken is cooking add the half stock cube, 120ml water and the cornflour (made into paste with a little water) to the sauce. Continues cooking for 10 minutes.
Your sauce should now have a custard like consistancy and be ready to serve up with the chicken and in this case potatoes. decorated with basil. That's it!