When browned, drain the pan of excess fat. Add the garlic, shallot, and mushrooms and cook briefly. Add white wine and deglaze. Lower heat and simmer, covered, for 5 minutes. Add cream and continue cooking until almost fully cooked.
Remove the chicken from the frying pan and set aside in the oven. Bring the sauce to a boil and reduce sightly. Add sweet wine, whipped cream, and lemon juice. Emulsify with an immersion blender.
Divide chicken among warm serving dishes. Top with sauce.