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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 tablespoon(s) olive oil |
1/2 cup(s) onion chopped |
1 1/2 tablespoon(s) fresh sage chopped |
1/4 teaspoon(s) salt |
8 ounce(s) package presliced mushrooms |
1/4 cup(s) maderia wine or dry sherry |
3 cup(s) roasted chicken stock |
1 1/2 tablespoon(s) all purpose flour |
2 tablespoon(s) water |
2 tablespoon(s) butter |
1/8 teaspoon(s) freshly ground black pepper |
Directions:
1. Heat oil in a nonstick skillet over med-high heat. Add onion to pan; saute 1 min. Add sage,salt and mushrooms; saute 11 mins or until mushrooms are browned. Add wine; cook 30 secs or until liquid almost evaporates. Stir in Raosted Chicken Broth. Boil; cook until reduced to 2 cups (about 14 mins).
2. Combine flour and water in a bowl, stirring until smooth. Add flour mixture to panl return to a boil. Reduce heat; simmer 2 mins or until slightly thickened, stirring occasionally. Remove from heat. Stir in butter, 1 tbl at a time, stirring until butter melts. Stir in pepper.
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