Roast Chicken with Sage and Mushroom Cream Sauce


Courtesy of Terry Conlan, Lake Austin Spa Resort


Roast Chicken with Sage and Mushroom Cream Sauce


For 4 Person(s)


  • 4 chicken breasts, bone-in, skin-on and split
  • 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
  • 2 cloves garlic, minced
  • 1 cups half-and-half
  • 2 tablespoons flour
  • 1/2 Knorr chicken bouillon cube

Roast Chicken with Sage and Mushroom Cream Sauce Directions

  1. 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.
  2. 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.
  3. De-fat the chicken deglaze and add to the sauce along with any juices accumulated with the resting chicken. Serve chicken with sauce.

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