Creamy Mushroom Sauce

This creamy mushroom sauce is quick and easy to prepare and goes with anything! Tonight I am going to pare it up with Chicken for a creamy goodness.

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Ingredients

1/2 small onion diced
1 tablespoon butter
12 ounces mushrooms brown or white, sliced
salt and ground pepper to taste
2 cloves garlic minced
3 sprigs fresh thyme or 1/4 teaspoon dried thyme
1/2 cup white wine, chicken broth or water 
1/2 cup chicken broth
2/3 cup heavy cream or half and half
1 tablespoon cornstarch
3 tablespoons fresh parsley

Instructions

First cut fresh herbs if you have them, bruise them with a back of a knife to release flavors

then chop fine. Set aside

Next cook chicken in a skillet with a drizzle of olive oil till brown on both sides, set aside.

Sauté onion in butter until softened, about 3-5 minutes.

Add mushrooms, salt, and pepper. Cook until mushrooms have released juices. Add garlic and thyme and cook until fragrant, about 1 minute.

Add the wine to deglaze and loosen any bits off the pan and simmer a few minutes until the wine has almost evaporated.

Add the chicken broth and cream. Simmer 5 minutes or until reduced by half.

To thicken the sauce further, combine cornstarch with 2 tablespoons of water (or broth) and mix well. Add cornstarch mixture into the broth a little bit at a time to reach desired consistency. You may not need all of the cornstarch mixture.

Let simmer 1 minute.

Season with parsley, salt and pepper to taste.

NUTRITION INFORMATION

Calories: 222, Carbohydrates: 8g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 62mg, Sodium: 156mg, Potassium: 374mg, Fiber: 1g, Sugar: 2g, Vitamin A: 959IU, Vitamin C: 10mg, Calcium: 41mg, Iron: 1mg

First I snip fresh herbs from the garden

Next bruise and chop the herbs finely

Once mushrooms are cooked, slowly add cream or half and half and stir gently till mixed

When the sauce is nice and hot, place chicken in for a few minutes to warm 

and blend flavors