You know it's true. Other than balsamic vinegar, cooking wine is the mvp in the kitchen. This sauce is basically made up of white cooking wine and cream. It's even ok if you lick it off the plate; everyone would understand.
I arranged sliced portabella mushrooms in the bottom of the pan, poured white wine over top, almost covering the mushrooms. Then I salted and peppered chicken breasts and laid them on top of the mushrooms. After baking, I poured the wine and chicken juices into a saute pan, let it boil down a bit, and added some chicken broth and cream. The result - yumtastic!
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