Grilled chicken with creamy portabello sauce

I follow one of two different methods when making grilled chicken; I either make a good marinade and let the chicken absorb the flavor from it for a few hours in the fridge and just grill it when it's time to eat, or I leave the chicken plain with just some olive oil salt and pepper and take the time to make the sauce that goes over it once it's grilled and gives it all the flavor it needs.

This sauce is so delicious and always gets two thumbs up from the whole family!

• Clean some portabello mushrooms (Just wipe them with a paper towel) and cut them into thin pieces
• Grate two halves of one big tomato to get puree
• Chop about 1 tablespoon of cilantro (optional) and Chop one shallot
• Heat up 2 tablespoons of olive oil in a skillet and add the shallots
• Cook until soft and add mushrooms, salt and pepper and continue sauteeing it until the mushrooms are tender
• Add the fresh tomatoe puree (Not the canned stuff please) add cilantro and a little bit of water and cover.
• Let it simmer for about 5 minutes and add 1/4 of a teaspoon of flour to help the sauce thicken, stir immediately after you add the flour.
• Add about 6 tabelspoons of heavy cream and let it simmer for 3 to 4 minutes.
• Salt and pepper the Chicken breasts (thin slices) coat in oil and grill

Serve the chicken with the sauce over it and enjoy!