Friday, May 18, 2012

Mushroom Wine Sauce - Rotisserie Chicken

For tonight's dinner, I had half of a rotisserie chicken leftover from yesterday.  I had honestly planned to just slice it up and serve it with some veggies.  At the last minute, I decided I wanted something a little tastier and also realized I had a box of mushrooms that needed to be used up.  A simple, easy mushroom wine sauce seemed like a great idea (and someone has to drink the rest of the wine, right?).

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.

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