- In a saucepan, brown the chicken in half the butter. Remove the chicken and set aside.
- Add the onions, garlic and mushrooms and sauté in the remaining butter until the liquid has evaporated and the vegetables are golden brown. Return the chicken to the pan.
- Add the wine, broth and cream. Simmer for 45 minutes, partially covered.
- Adjust the seasoning. Serve over long pasta.