Filet chicken, sauté mushrooms in 1/8 cup smart balance on medium heat until they are lightly browned and set aside. Add remainder of smart Balance and add diced garlic. Sauté garlic for one or two minutes and the add chicken. Brown chicken on both sides. Add white wine and chicken bullion with water. (You can use chicken broth in place of bullion and water). Reduce heat and cook for 15 to 20 minutes. Mix your corn starch with 1/4 cup water and add slowly to chicken until you have the sauce to you a thickness you like reduce heat and cover and simmer for additional 5 to 10 minutes.