I enjoy making my own simple chicken and mushroom dish with a white wine cream sauce, but am having a hard time keeping it from separating, and getting it thick (but not starchy, of course) and creamy.
Basically, what I've been doing is sauteeing the chicken pieces in butter, removing them from the pan, and adding shallots, mushrooms and chicken stock/white wine to de-glaze the pan and make the sauce. I squirt a bit of lemon juice in for flavor, but that, along with the wine, is what I fear is causing the sauce to separate slightly, once I finish with the cream, and it's always too thin, no matter how much cream I add. After simmering that for awhile, I re-add the chicken to the pan, let it simmer a short while, and serve the whole thing over rice or pasta.
I've never made a roux before, but have the sneaking suspicion that this could be my answer to heretofore untold heights of creaminess and thickness.
Can somebody please help? Also, feel free to change the sequencing of how/when I add the other ingredients to the pan.