Roast Chicken with Sage and Mushroom Cream Sauce
Ingredients
2 T. sage leaves, slivered, divided 1 T, 1 T
Salt and pepper
½ c. white wine
1 T. butter
1 c. mushrooms, sliced
2 cloves garlic, minced
1 c. half-and-half
2 T. flour
½ Knorr chicken bouillon cube
Methods/steps
Work 1 tablespoon of the sage in under the skin of the breasts. Season with salt and pepper, then roast, skin side up on a rack over a roasting pan at 400° to an internal temperature of 165° (20 minutes). Set aside, covered. Deglaze the roasting pan with the white wine, scraping up the particles with a wooden spoon. Place this mixture in a wide bottomed bowl and put into freezer.
Gently sweat the mushrooms, garlic and remaining sage in a covered saucepan with the butter. Combine the half and half with the flour and add to the mushrooms, along with the bouillon cube. Bring to a simmer, stirring.
De-fat the chicken deglaze and add to the sauce along with any juices accumulated with the resting chicken.
Serve chicken with sauce.
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