In a large, well oiled skillet over medium heat, add chicken and cook for 3-5 minutes per side or until lightly browned.

Transfer chicken to a plate.

In the same skillet, sauté shallot for 1 minute.

Add mushrooms and sauté until softened.

Add wine and simmer until reduced by half, scraping up any browned bits clinging to the pan.

Add cream and simmer until slightly thickened.

Return chicken to pan and cook for 2-5 minutes, or until cooked through.