Creamy Wine & Mushroom sauce

Chicken in White Wine Mushroom Cream Sauce 4 skinless boneless chicken breast halves 3 Tbs. butter 2 small cloves garlic, minced 1 1/2 cups sliced mushrooms 1/2 cup dry white wine 1/2 tsp. thyme Pepper to taste 1/2 tsp. cornstarch 1/2 cup whipping cream Saute chicken breasts in butter over medium heat until lightly browned on both sides; remove from pan. Saute garlic, and mushrooms until tender and liquid has cooked off. Pour white wine over mushrooms, add thyme and stir. Add chicken breasts, bring to a boil, cover and reduce heat. Simmer chicken for 30 minutes, remove from pan. Stir cornstarch into whipping cream and stir into mushroom sauce in the pan. Season with pepper. Bring to a boil and stir constantly until thickened. Pour over chicken and serve. This is excellent paired with Rice Pilaf with Peas.