|
Cook the chicken breasts until they are mostly cooked through. Move to a separate plate. Melt the butter in a large sauce pan, then begin cooking the mushrooms. After a few minutes, pour in the wine and chicken stock, continue cooking. Bring the mixture to a boil, and then add the chicken to the mix. Stir in the 4 tablespoons of cream. Continue to boil, if the sauce needs thickened, add a little cornstarch and water mixture.
|
