Mushroom Sauce for Chicken
If you are getting tired of always serving chicken with barbecue
sauce or no sauce at all, you may want to try serving it with
a mushroom sauce. This is just one of the dozens of sauces
you can create and serve on chicken with Jus
de Poulet Lie Gold.
The recipe calls for fresh button mushrooms, the kind you can find in any supermarket, but you could also make the same sauce with canned, frozen, or freeze dried mushrooms if that's all you have in your pantry.
Depending on taste preference, use any mushroom available but the sauce will be great because of the Jus de Poulet Lie Gold.
Mushroom Sauce for Chicken
Ingredients:
- 1/4 cup finely chopped shallots (chopped onion will work if you can't find shallots)
- 2 oz. Butter (1/2 stick)
- 8-10 oz. fresh supermarket mushrooms, sliced
- 1/2 cup white wine
- 8 oz. chicken based demi-glace*
- Salt & Freshly Ground Pepper
We recommend trying 1 1/2 oz Jus de Poulet Lie Gold reconstituted in 8 fl. oz. hot water
Melt butter in a sauce pan over medium high heat and sauté shallots briefly until they become translucent. Add the wine, then the mushrooms and cook until most of the wine is cooked off. Add chicken based demi-glace and simmer for approx. 5-6 minutes (until sauce has thickened). You know the sauce is ready when it is thick enough to coat a spoon.
Restaurant trick - If you want an even richer sauce, whisk in a tablespoon or two of butter at the end.
Sauce is excellent over any grilled, roasted, or pan fried chicken.
For Additional Recipe Sources:
Print this page
