Cut the chicken breasts into cubes. Heat 20 g of butter, 2 tbsp of olive oil and a chopped shallot in a pan. Add the chicken cubes, previously dusted with flour. When the meat is a little coloured, add salt pepper and the wine. Put the remaining butter and the other shallot, finely chopped, in a pan. Add the rice, toast it a little bit on a high heat, and then add the stock and the saffron. Cook for about 20 minutes. When the rice is ready, divide it onto 4 plates, put the chicken cubes on top, some of the chicken sauce and then add chopped parsley and chives.