Creamy Herb-Mushroom Sauce

from Betty Crocker's Complete Chicken Cookbook, p. 198.

1/2 cup (1 stick) margerine or butter
1 tablespoon finely chopped shallots
1 cup thinly sliced mushrooms
1 tablespoon all purpose flour
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1/2 cup half and half or cream
1 tablespoon dry white wine if desired

Heat margerine in 2 quart saucepan over medium heat until melted.
Stir in shallots and mushrooms.
Cook, stirring occasionally until tender.
Stir in flour, thyme and parsley.
Cook stirring constantly, until slightly thickened.
Remove from heat, gradually stir in half and half and wine until smooth.
Cook, stirring constantly, until thickened.
Serve immediately.

About 1 cup sauce.