Chicken and Mushrooms in White Wine Sauce

A simple and delicious french dish for a quick weeknight dinner!

Chicken and Mushrooms
Adapted from The Little Paris Kitchen

1 pound chicken breast cut into chunks
8 oz. sliced mushrooms
2 tbsp butter
handful of chopped parsley

For Sauce
2 tbsp butter
4 tbsp heavy cream
1/2 c. dry white wine
2 c. chicken stock
1/4 c. flour

This dish is great served over rice.  Make sure to start your rice first.  It will be done by the time the chicken and the sauce are done cooking.
Once you have the rice going.  Melt the butter for the sauce in a medium saucepan.  Add flour and mix well until paste like consistency and golden in color.  Gradually add chicken stock and simmer for 10 minutes.  Stir constantly- don't burn the bottom!  Add wine and simmer while continuing to stir for another 10 minutes.
Remove from heat and add cream.  Mix together and add salt and pepper to taste

While the sauce simmers, melt butter in a large pan.  Add chicken and cook until golden, then add the mushrooms and continue to fry for about 5 minutes until chicken is cooked thoroughly and mushrooms have softened.

Serve chicken and mushrooms over rice and top with white wine sauce.  Sprinkle with parsley.  Goes well with chardonnay!