Chicken, Leeks, Mushrooms and Fresh Peas in a Lemon White Sauce

I was looking to combine fresh peas from Traders Joe's along with leeks and mushrooms that needed to be used soon --found this White Wine Lemon Sauce recipe online at myrecipes.com. Decided to poach the chicken and shred it as well. I also served it with cheese ravioli's but would be fabulous over toast points , mashed potatoes or grits.  The sauce was a little thin I thought buy Kevin really loved it that way. You can always add a little cornstarch mixed with cold water to thicken if your prefer.

Below is the sauce recipe --I had sauted the sliced mushrooms and leeks added in the fresh peas for a few minutes and then my poached shredded chicken.

2 teaspoons kosher salt
3 tablespoons butter4 teaspoons Lemon zest, finely grated1 cup dry white wine1 cup heavy cream, for cooking and finishing the pasta⅓ cup lemon juice, freshly squeezed (about 2 lemons)


Does this just scream summer --the sauted veggies

Chicken poached and ready for checking

Below are the directions for sauce - I made it separately and then added over the veggie and chicken mixture

Drop the butter into the big skillet, and set it over medium heat. As the butter melts, scatter in the grated lemon zest; stir it around until sizzling. Pour in the white wine and lemon juice, add the salt, stir, and bring the liquids to a bubbling simmer. Cover the skillet, and let cook for a couple of minutes. 
Uncover the pan, and slowly pour in the cream, whisking it steadily into the simmering wine and lemon juice. Cook, stirring occasionally, until the liquids reduce to a saucy consistency you like, 2 or 3 minutes more.