In a large skillet melt margarine or butter over medium heat. Add
Chicken breasts and cook for 10-12 minutes, or till chicken is tender
And no pink remains, turning once. Sprinkle chicken with salt and
Pepper. Transfer to a serving platter; keep warm. In the same skillet
Cook mushrooms and shallots in the chicken drippings for about 3
Minutes, or till tender. Spoon over chicken; keep warm. Add white
Wine to skillet, stirring to loosen crusty browned bits in the bottom
Of the skillet. Stir together chicken broth, flour, thyme, and bay
Leaf. Add to skillet. Cook and stir till thickened and bubbly. Cook
For 2 minutes more. Stir in whipping cream. Remove bay leaf. Season
Sauce to taste with salt and white pepper. Serve sauce over chicken
And hot cooked pasta.
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