Combine chicken stock and mushrooms in a saucepan, and bring to a boil. Reduce to low heat, and simmer for 10-15 minutes or until thickened.

Add 2 tsp Thick’n Saucy, and simmer for 15 minutes.

Gradually whisk in cream and return to a simmer. If the consistency is too thin, add more Thick’n Saucy ½ tsp at a time. Allow 10 minutes for sauce to thicken.

Season to taste, and strain through a fine sieve with cheesecloth.

Serve hot with grilled or pan seared chicken!