• 1 Chicken Breast
• 170g of cup or button mushrooms sliced
• 140g of mixed wild mushrooms sliced
• 200 ml of crème fraiche
• 150 ml of white wine
• 1 finely chopped onion
• 2 tbsp of olive oil
• 2 crushed garlic cloves
• ½ tsp of fresh or dried thyme
• salt and pepper

1. Heat the olive oil in a medium-large sized saucepan, add the chopped onion and fry over a gently heat for 7 - 10 minutes or until the onions are soft and translucent.
2. Whilst the onions are cooking, slice the mushrooms to your desired thickness.
3. Add the mushrooms to the onions, together with the crushed garlic and cook for a few more minutes.
4. Pour in the white wine and bring the mixture to the boil.
5. Reduce the heat slightly and cook until the sauce has reduced by about half.
6. Stir in the crème fraiche.
7. Bring the sauce to the boil once again and cook for 5 minutes or until the sauce has thickened.
8. Add the thyme, salt and pepper and taste.
9. Mix well and serve immediately over grilled poultry or wild game birds

Any type of mushroom can be used to make the sauce, including button or cup mushrooms, wild mushrooms or a mixture. Before chopping the mushrooms, they should be wiped clean with a damp piece of kitchen towel and the stalks should be removed. Never wash mushrooms, as much of the flavour is lost in the process. 

Mushroom sauce can be made by adding sautéed mushrooms to a white or Béchamel sauce made from milk or cream or it can be