Creamy Mushroom Chicken on Rice

- 2-3 chicken breasts, cut into bit sized pieces

- 1 pack of sliced mushrooms (I used champignons)

- 1 cup of corn or broccoli (optinal)

- 200ml cream

-100ml milk

- 2 cups white cooking wine or cooking Sherry

- Spices of choice (I use salt, pepper, garlic powder, minced onion, parsley)

- If available 1 pack of sauce mix, anything meant for white sauces, if not use cornstarch and more spices

Fry chicken on medium-high until just done and slightly browned, add mushrooms shortly before chicken is done. Add corn or broccoli if you are using it.

Pour in the wine or Sherry, letting it boil for a minute, then reducing heat to medium. Add cream (and if you have then sauce mix), milk and spices (to taste)

If you dont use sauce mix then mix a tablespoon of cornstarch with 2 tablespoon water and add that to the sauce to thicken. Let cook for a few minutes.

Serve over white rice.