In a sauce pan on medium high heat, add Olive Oil, allow to get hot. Add Onions, and Chili, lightly season with Salt, Pepper, and Garlic Plus. Sauté 5 minutes, stirring regularly. Add Mushrooms, sauté for 4 minutes, (until the Mushrooms turn golden).

Reduce heat to medium. Make a well in centre of pan, add Garlic, sauté for 30 seconds. Deglaze pan with ½ the Wine, allow Wine to mostly reduce. Set Mushrooms aside, leaving Oil.

To the pan add Chicken, and Butter, lightly season with Salt, Pepper, and Garlic Plus.

Sauté for 5 minutes, (until the Chicken turns golden), turn Chicken sauté for 5 minutes more. Deglaze the pan with the remaining Wine.

Add the Mushrooms, Fennel, Water, and Bouillon. Bring to a simmer, cover, simmer, reduce heat to low. Simmer for 30 minutes. Add Cream, bring back to a simmer, then simmer for 5 minutes, until the sauce thickens.

Serve with Basmati Rice.