Chicken in White Wine and Mushroom Sauce

Ingredients:
2 large chicken breasts 
5 white cup mushrooms - sliced
1/2 pt vegetable stock (I used one cube) 
1/4 pt white wine 
1 small pot of single cream (170ml)
Splash of olive oil

Method:
Using the oil, brown the chicken in a large frying pan - start skin side down if the breasts have skin on them
Turn and begin to cook/seal the other side for a couple of minutes 
Add the stock and white wine and bring up to the boil
Turn down to simmer for 10 minutes - turn chicken occasionally
Add the mushrooms and continue to simmer for another 8-10 minutes, until the chicken is cooked through 
Remove the chicken from the pan and keep warm
Stir in the pot of cream and warm through - do not boil

Serves 2
Served with basmati rice, broccoli florets, carrot batons and asparagus spears. 

If I make this again I may add in some tarragon for additional colour and flavour.