Skip to contentMake the Cream Sauce: Remove the cooked chicken legs to a plate and keep them warm. Turn the heat under the skillet to medium-high and simmer the mushroom sauce for about 4 minutes until it has reduced by about a third. Stir in the ½ cup of heavy cream and simmer for another 2 minutes on low-medium heat, stirring constantly until the sauce gets thicker.Serve: Add the chicken legs back to the skillet to warm them up in the sauce before serving. 
