We went out for a quick bite to eat tonight so I don’t have a “today” recipe but last Sunday I cooked a mushroom sauce on top of grilled chicken breast that you may be interested in trying…Enjoy.
White Wine Mushroom Sauce
6 ounces white mushrooms – sliced
Salt and pepper to taste
1 clove garlic – minced
¼ cup sherry
½ cup white wine
2 tablespoons flour
1 cup low fat chicken broth
1 teaspoon marjoram
½ teaspoon thyme
¼ teaspoon poultry seasoning
2 tablespoons fat free half and half
1 tablespoon low calorie butter spread
- Heat large skillet on medium heat and spray with cooking spray. Add mushrooms, giving enough room in the pan so that they do not overlap (you may have to work in two patches). Sauté mushrooms until browned (about 10 minutes), season with salt and pepper. Add garlic, sauté for 1 minute, add sherry and wine and simmer until liquid is reduced to a quarter of the amount. Remove mushroom mixture and set aside.
- In a small bowl, combine flour and chicken broth and simmer until bubbly and thickened.
- Add back mushroom mixture and simmer for 2 – 3 minutes or well combined. Add half and half and simmer for another minute (do not let the half and half boil).
- Remove from heat and stir in butter spread.
- Serve with poultry.