Slice and sauté the onions, set aside.
In the same pan, brown the chicken in butter and set aside.
Again, in the same pan, brown the mushrooms with the garlic and set aside.
Deglaze the pan with the white wine and add the cream, throw back all the ingredients and season (lots of black pepper).
Add the sage (finely chopped).
Let it simmer for about 5-7 mins until the chicken is just done.
It depends on how thick you want your sauce - if you'd like it a bit thicker, add a T of cornflour that has been dissolved in water and let the sauce thicken for a few minutes.
Serve with crisp greens and brown rice or creamy mash.
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