Chicken with Creamy White Wine Mushroom Sauce

Yesterday evening I made chicken for the first time. This was big for me for a few reasons. First, I typically stick to a vegetarian diet for both health and moral reasons. However, I figured after having been sick for close to two months now I needed the protein. Second, I typically stay away from chicken because in my opinion chicken that isn't made well tastes the way sweat smells (the "I've been out in the sun too long" kind, not the "I just ran 10 miles without deodorant" kind).
This recipe is just me experimenting with chicken for the first time and I think it turned out great. A quick disclaimer: I made these recipes as I went along based on what flavors I know go well together from past experience and what smelled delicious. So, once again, these measurements are estimates of what I used.

Recipes: (I used 6 chicken breasts)
Marinade (my personal recipe)
Ingredients
4 Tbsp butter
4 cloves garlic (roughly chopped and crushed)
1 1/2 cups chicken stock
1/2 cup white wine
1 Tbsp lemon juice
2 bay leaves
5 leaves fresh sage (roughly chopped)
2 sprigs fresh rosemary
4 sprigs fresh thyme
Pepper
Salt

Directions
To make the marinade I essentially just throw everything together in a sauce pan and brought it to a boil. For the rosemary and thyme remove the leaves from the twig-like stems then roughly chop up the stems and throw those in along with the leaves(the stems aren't great to eat but have a ton of flavor that's great for marinades). Allow to simmer for just a minute or two to allow the flavors to mix together. Allow the marinade to cool.
While the marinade is cooling rinse your defrosted chicken.
I then, having no experience with chicken, decided that it made sense to poke holes in the chicken. I figured this would allow the flavors of the marinade to really infuse into the chicken. So I took a fork and stabbed each piece of chicken breast about 100 times, top, bottom, sides, everywhere (while wearing gloves and making faces because I refuse to touch raw meat). I then put the chicken in a large bowl and poured the marinade over top. Next I put my hands in the bowl and massaged the chicken allowing the flavors of the marinade to really get inside the chicken. Then I left the chicken in the refrigerator to marinate for about 4 hours.
When the chicken is done marinating heat a frying pan at medium high heat, melt a little butter if the pan is not non-stick. Cook the chicken till golden brown on both sides (about 5 minutes each side).

Creamy White Wine Mushroom Sauce (my personal recipe)
Ingredients
1 Tbsp butter
2 Tbsp olive oil
3 cloves garlic (minced and crushed)
12 oz mushrooms (sliced)
1 cup chicken or mushroom stock (I used chicken)
1/2 cup white wine
1 Tbsp fresh lemon juice
1 bay leaf
5 leaves fresh sage (roughly chopped)
2 sprigs fresh rosemary (remove leaves from stem, throw away stem)
5 sprigs fresh thyme (remove leaves from stem, throw away stem)
Pepper
Salt
1 cup light cream

Directions
Heat butter and olive oil at medium-high heat, add garlic, cook till lightly brown. Next, add mushrooms and sauté. After the mushrooms are sautéed add lemon juice and spices. Stir in stock and wine, simmer for about 10 minutes or until only about half the liquid is left. Stir in cream. Spoon over chicken and enjoy. Can served over pasta, rice or with potatoes.