Chicken with mushroom cream sauce

1 pound sliced button or cremini mushrooms
1/4 cup chopped onions
2 large garlic cloves, chopped
1/2 cup cooking sherry
1 cup beef stock
1/2 cup heavy cream
1/4 cup vodka
Salt and pepper
1 1/2 pounds chicken

1.Sauté onions, garlic, and mushrooms in 2 Tbsp of olive oil in a large skillet on medium high heat until the mushrooms are browned - about 10-15 minutes. 
2. Add the sherry, increase the heat to high, and boil down until the liquid is reduced to almost a glaze, about 4 minutes.
3. Add the beef stock and bourbon, boil until reduced by two thirds. 
4. Add the cream and simmer several minutes until the sauce thickens.
5. Add chicken breast and stir.

6. Serve with Cranberry-pinenut kasha