Remove the cooked chicken legs to a plate and keep warm.
Turn the heat under the skillet to medium-high, and simmer the mushroom sauce for about 4 minutes until it is reduced by about a third.
Stir in the 1/2 cup heavy cream into the mushroom sauce and simmer for another 2 minutes on low-medium heat, constantly stirring and scraping from the bottom of the skillet, until the sauce gets thicker.
Add chicken legs back to the skillet to warm them up.
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