I love this simple chicken dish. I keep most of the ingredients on hand.
Remove them, set aside. Then make a sauce–rue first, 2 tbsp butter whisked with 2 tbsp flour. Add 2 cups of chicken stock and whisk. I add more garlic, frozen chopped parsley, frozen lemon zest, and a little cream. Return chicken and allow to simmer to finish cooking. Add mushrooms back and turn off stove. You can squeeze some lemon juice at the end. (Avoid doing this while on the heat, you can curdle the cream).