Ingredients :

• Chicken breasts — Get them thick, at least 180g each. Small ones dry out too fast in the pan. If you can, even out the thickness by flattening them slightly with a rolling pin — it really changes the evenness of the cooking.
• Heavy cream — Full fat, not light. Low-fat cream doesn’t reduce correctly and leaves you with a watery sauce with no character. 30% fat minimum, brand doesn’t matter.
• Button mushrooms — Cut into quarters, not too thin. They need to release their water first, then brown in the pan — if you cut them too small, they disappear into the sauce before they even have time to brown.
• Chicken broth — This is what deglazes the pan and builds the base of the sauce. One cube in 200ml of hot water is perfect. No need to overcomplicate it here.