Rub the chicken steaks with salt and pepper, top with 3 1/3 tbsp (50 ml) of wine and put in the refrigerator for 30 minutes. Then transfer them to a greased baking dish, cover with foil and bake the steaks.
Clean the mushrooms and cut them into thin slices. Heat butter in a pan and put the mushrooms in to saute. Once softened, they are ready, top them with 3 1/3 tbsp (50 ml) white wine, stir, and pour in the cream gradually. Once the sauce comes to a boil, add spices to taste, processed cheese and the diluted in some warm water flour.
Mix gently and once thickened, remove the sauce from the heat. Remove the foil from the steaks, pour sauce over the mushrooms and bake for 5-10 minutes.
Serve with a little chopped parsley.