Chicken in Cream

To use up any leftover chicken. 

You can also use fresh chicken breast meat.

Serve on a bed of plain rice, as a light meal.

for 3-4 people:

• 300 grm cooked chicken or 2 small chicken breasts
  
• 200 ml double cream
• 100 ml white wine
• 100 gr mushrooms, sliced.
• salt and pepper to taste

Cut the chicken meat into regular chunks.

Fry the chicken with the mushrooms in a little butter for 4-5 minutes; season and add the wine; let it cook down.

Pour the cream into the pan and bring to the boil.

Serve hot, over a bed of rice.