I learned the basics for this recipe in like the 5th grade and I perfected it right after High School. I don't make it often because I don't keep white wine around the house but I should... it's super easy. Susan and Mark had it hear about a week ago and asked if the recipe was on my blog... so here it is "just for Susan"
1 lb chicken breast strips or tenders
1 package buttom mushrooms sliced
2 cloves minced garlic
1/4 c + 3 T flour
2 T pepper
1 t salt
4 T butter
2 c white wine
1/4 c heavy cream
Combine 1/4 c flour, salt and pepper in a ziploc bag, toss in the chicken (seal it) and shake it. Put 1 T of butter in skillet and cook mushrooms until soft, remove and set aside. Add 2 T butter and garlic. Brown chicken (dust off excess flour) in butter and set aside. When all the chicken is cooked add the last of the butter and the 3 T flour and brown. Stir in wine and let simmer 5-10 minutes, then stir in the heavy cream. Once mixture starts to bubble add back in the mushrooms and chicken and let it cook for about 3-5 minutes. Serve over cooked rice or pasta.