Chicken with White Wine Cream Sauce

This is another recipe from "Easy Everyday Cooking"; the original title is just "Chicken with Wine Sauce", but since I make a lot of chicken and wine combos, I figured I'd better change it to be a bit more specific.  I served it with boiled Basmati rice; it would be equally good with some angel hair pasta or medium egg noodles, I believe.  I only modified the recipe slightly, and upon serving discovered it could use some salt added at the end.

Ingredients:

1 lb. skinless, boneless chicken breasts, cut into 3 or 4 portions (I cut mine into 3)
1/3 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. butter (or margarine)
8 oz. sliced white mushrooms
1/3 c. white wine (I used Chardonnay)
1 T. herbes de Provence
3/4 c. heavy cream

Instructions:

1. Pound the chicken breasts to 1/4" thickness (I did this with the breast between two sheets of plastic wrap).

2. Mix flour, salt, and pepper in a shallow dish.

3. Dredge chicken pieces in flour mixture and shake off excess.

4. Melt butter in large skillet over medium-high heat.  Place chicken pieces in butter and cook for 3-4 minutes each side, until golden brown.  Remove from pan and set aside.

5. Add mushrooms and white wine to skillet.  Cook, stirring occasionally, until mushrooms have softened (for me, this took around 5-6 minutes because the mushrooms were sliced somewhat thick).

6. Add herbes and cream to skillet.  Lower heat to medium and cook for 3 minutes, stirring continually, until sauce thickens.

7. Add chicken and accumulated juice back to pan.  Turn chicken to coat in sauce and cook 1 minute.  Add salt to taste/if desired.

8. Serve with favorite side and enjoy!