Ingredients
100g/3½oz button mushrooms, cleaned and quartered
1 small onion, sliced
1 bay leaf
2 sprigs thyme chopped
30g/1oz butter
500ml/17fl oz béchamel sauce
100ml/3½fl oz double cream
150ml/5fl oz white wine
Method
1. Heat butter in frying pan, and add mushroom, onion, thyme, bayleaf and sweat for five minutes until tender.
2. Add white wine and reduce by half.
3. Then add the béchamel and double cream and warm through.
4. Season with salt and freshly ground black pepper and serve over chicken.
