Follow the sautéed chicken recipe up to removing it from the pan and keeping it warm. Don't drain out the pan. You will not be making the reduction sauce in that recipe.
Add the mushrooms, onion and garlic to the pan you sautéed the chicken in. Cook over medium-high heat until mushrooms begin to get browned.
Add the chicken stock, wine and cream; stir to combine. Continue cooking over medium-high heat until the sauce is reduced by half.
Add the chicken back to the pan to heat through.
Follow the sautéed chicken recipe only up to when the chicken is done and removed from the pan to be kept warm. Do not make the sauce in that recipe. Also do not drain or wipe out the skillet as you'll be using the residual fat