Mushrooms, finely chopped garlic, white wine, cream (pure cream, not thickened or double), a fresh leafy herb of some description (parsley, basil, etc) or a sprinkle of mixed dried herbs or fresh rosemary or thyme.
Pan fry chicken, cover and keep warm. In same pan, gently saute sliced mushrooms in a little olive oil, add garlic just before adding wine (do not let garlic over cook as it will turn bitter), then turn heat to high, add white wine (a decent splash, about 2-3 tablespoons) and dried herbs or rosemary or thyme (if using) and reduce by at least 1/2. Add cream and boil for a few minutes until cream is slightly reduced. Season with black pepper, and add finely chopped leafy herb if using (and salt if liked, I prefer not to). Serve spooned over chicken.
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