Chicken Benedictine Sauce A creamy, liquer-flavored suace for the chicken.. 1/2 pound mushrooms quartered 1/4 cup heavy sweet cream salt, pepper 2 T Benedictine Brown chicken parts with salt and pepper in melted butter; cover and simmer for 15 minutes. Add mushrooms and simmer 10 minutes. Remove to a warmed serving plate. Discard all but a tablespoon of the cooking fat, add 1/2 cup heavy cream and Benedictine liqueur. Stir smooth over low heat for a few minutes, and pour over the chicken just before serving.