10: When chicken pieces are golden brown, add 200 ml cream.
11: Then déglaze: this means scrape the bottom of the pan with a wooden spatula to incorporate all the delicious cooking juices with the cream . Then allow to thicken over low heat.
12: When sauce is thick enough (to your taste), add mushrooms, mix well. Cook a further one or two minutes and check seasoning.
13: Pour onto hot serving plates, and serve immediately.
Remarks
For complete success, chicken should be cooked in an old style (not non-stick) pan. Othewise after cooking the chicken, you will not get the tasty juices left on the bottom. The ideal pan is a stainless steel one.