• 8servings
  • 71calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B9, C, D, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1/2 cup chopped onion

  3. 1 1/2 tablespoons chopped fresh sage

  4. 1/4 teaspoon salt

  5. 1 (8-ounce) package presliced mushrooms

  6. 1/4 cup Madeira wine or dry sherry

  7. 3 cups Roasted Chicken Stock

  8. 1 1/2 tablespoons all-purpose flour

  9. 2 tablespoons water

  10. 2 tablespoons butter

  11. 1/8 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat oil in a nonstick skillet over medium-high heat. Add onion to pan; sauté 1 minute. Add sage, salt, and mushrooms; sauté 11 minutes or until mushrooms are browned. Add wine; cook 30 seconds or until liquid almost evaporates. Stir in Roasted Chicken Stock. Boil; cook until reduced to 2 cups (about 14 minutes).

  2. Combine flour and water in a bowl, stirring until smooth. Add flour mixture to pan; return to a boil. Reduce heat; simmer 2 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in butter, 1 tablespoon at a time, stirring until butter melts. Stir in pepper.


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