chicken breast stewed in white wine

0.5 kg chicken breast,
0.5 kg of tomatoes,
250 g mushrooms,
1 glass of white wine,
a small bunch of parsley,
2 tablespoons of oil,
salt, white pepper
Marinate:

2 tablespoons of rapeseed oil,
3 tablespoons of lemon juice
If the chicken breasts are large, then cut them in half lengthwise. Pour them over the marinade and let stand for a minimum of 30 minutes. Peel the tomatoes from the skin, cut the skin crosswise and put in boiling water for a while. Cut the mushrooms into thick slices and fry in oil, putting them in one layer. Thanks to this, they will not start to drain immediately and will brown. Take them out of the pan. Increase the heat and fry the chicken breasts quickly. Pour the wine and boil it. Add coarsely chopped tomatoes. Cover the saucepan, when the tomatoes boil add mushrooms. Cook everything on low heat for 20-30 minutes. Season with salt and pepper. Serve sprinkled with chopped parsley.