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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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We make a lot of these sorts of sauces to go over steak and chicken breasts. I just haven't written them down before now. This amount of sauce could probably serve 4 normal people, but we are piggies and it's enough for the two of us. We sort of think of it as another side dish;-) Ingredients:
1 tablespoon oil |
1 small onion, finely chopped |
2 cloves garlic, minced |
2 slices bacon, diced |
1 cup sliced mushrooms |
2 tablespoons dry sherry |
2 teaspoons lemon juice |
1 tablespoon tomato paste |
1 teaspoon chicken stock powder |
1 cup cream (i always use light) |
fresh ground black pepper |
1 tablespoon chopped fresh parsley |
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme |
Directions:
1. Heat the oil in a pan over medium heat, add the onion, garlic, bacon and mushrooms, and cook until the onion is well softened-about 8 minutes.
2. Add the sherry, and allow it to reduce a little.
3. Add the lemon juice, paste, stock powder, and cream.
4. Cook for about 5 minutes more or until reduced to a nice sauce consistency.
5. Season to taste with pepper and stir through the herbs.
6. Serve over steak or chicken breast.
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