Step 1

Pat dry chicken. Season liberally with salt and pepper.

Step 2

In heat a large skillet over medium heat and then melt 2 Tablespoons of butter. Add chicken and brown each side of the chicken, about 3-4 minutes each side. Remove chicken from pan and set aside.

Step 3

Add remaining Tablespoon of butter (if needethen stir in the onions & garlic, cooking for about 1 minute or until softened. Increase the heat to medium-high and stir in the mushrooms. Sauté until onions, garlic and mushrooms until all become soft and caramelized, about 3-5 minutes.

Step 4

Whisk the flour into the cream. Add the cream/flour mixture, wine and chicken broth into the pan with the mushrooms & onion. Give it a good stir, scraping the bottom of the pan to deglaze it.

Step 5

Return chicken to the pan. Add the herbs, bay leaf, salt and pepper. After the liquids reach a simmer, reduce heat & continue to cook on a low simmer for another 12-15 minutes or until chicken is cooked through, flipping the chicken halfway through.

Step 6

Taste sauce for seasoning, adding more salt and pepper if necessary. Serve with mushroom cream sauce ladled over chicken.