Creamy Wine & Mushroom sauce

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How do I make mushroom sauce?

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.

   

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