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.
Reviews
EAT LOCAL WEEK
Welcome to Edible Austin. We are a quarterly publication promoting local food in Austin and Central Texas. To subscribe to our newsletter enter your email address, so you won't miss a single delicious detail. To read previous newsletters, click here. |
Stay Connected
