Friday, May 18, 2012
Mushroom Wine Sauce - Rotisserie Chicken
I used what I had on hand, but there are endless possibilities with this sauce - many other herbs and spices could be added to change up the flavor. Also, we really like mushrooms, so we went heavy on that - if you'd rather have a hint of mushrooms, you could use this sauce for a whole chicken.
Mushroom Wine Sauce
1 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
8 oz mushrooms, sliced
1 cup white wine
zest of one lemon
salt and pepper, to taste (I used shallot salt)
rotisserie chicken (1/2 to whole), sliced thinly
Add the butter and olive oil to a medium-sized pan on medium-low heat. Once the butter is melted, add the garlic and sautee for 2-3 minutes (do not burn the garlic). Add the mushrooms to the pan and sautee for another 3 minutes. Add the white wine, lemon zest, and salt/pepper, and let the mixture cook until the sauce reaches the desired consistency (10-20 minutes). Add the sliced chicken to the mixture just to heat through. Serve immediately.
*If you want to speed up the sauce thickening, start with a roux of flour and butter - add olive oil and garlic to this.