Mushroom Sauce for Chicken

1. 1

   Melt butter in a sauce pan over medium high heat and saute shallots/onions until they become translucent.

2. 2

   Add the wine, then the mushrooms, and cook until most of the wine is cooked off.

3. 3

   The mushrooms will also release their liquid at this time, so it will take a little while for the liquid level to reduce.

4. 4

   Add the pepper and the Jus de Poulet Lie Gold, and let it melt in the pan.

5. 5

   Whisk in about 1/2 of the hot water (add more if it still seems too thick at this point); taste and adjust the seasoning, if necessary; simmer for about 6 minutes, or until thickened enough to coat the back of a spoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.