2 tablespoons sage leaves, slivered, divided 1 T, 1 T
Salt and pepper
1/2 cups white wine
1 tablespoons butter
1 cups mushrooms, sliced
2cloves garlic, minced
1 cups half-and-half
2 tablespoons flour
1/2Knorr chicken bouillon cube
Roast Chicken with Sage and Mushroom Cream Sauce Directions
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.