If you don't have dandelion wine, barley wine is a good substitute, and push comes to shove, champagne works well too.
If you're making rice with this, you should start that now.
Flip the chickens, add the remaining lemon juice and the mushrooms, and sprinkle a little dill weed over them. Stir in the Dijon mustard, and add the Dandelion wine. Allow to simmer for approximately 10 to 15 minutes, adding more dill to taste.
Lay the chicken breast on your plate, spooning some of the sauce and mushrooms over it.
Serve with basmati rice and a mixed green salad.