Great chicken recipe

I copied this recipe from a local "gourmet" restaurant here in South Jersey......it's super easy and sooooo good! Enjoy!!

Tavern Chicken

3-4 skinned, boned chicken breasts, trimmed of all fat

2 cups Chablis wine (Gallo works great)

1 cup very strong chicken broth

¼ cup (1/2 stick) butter

8 oz (or more, if desired) or quartered mushrooms

salt and pepper to taste

Poach chicken breasts in all ingredients, covered, for about 20 minutes (turn chicken to ensure complete cooking). Check breasts to ensure they are thoroughly cooked ( no pink left inside), and remove. Keep warm. (I put mine in a bowl, cover with a plate and set the bowl inside the microwave).

Raise heat on stock and reduce it by half. Lower heat back to a medium simmer.

Measure 1 and ½ cups of heavy (whipping) cream into a bowl and add 2 T of cornstarch and mix well. Add this mixture to stock, whisking well to incorporate completely.

As you whisk, turn heat up slightly (do NOT boil as it will curdle the cream), until sauce begins to thicken. Taste sauce and add additional salt and pepper if necessary.

Re-add chicken and lower heat back to a simmer again and cook for about 10 minutes to completely drench chicken in sauce.

Serve with an herbed white/wild rice mixture and veggies of your choice (I serve steamed baby carrots and snow peas with mine).