Texas Farmers Market Leaderboard January 2021

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.

Be the first to post a review

You must be logged in to review


Recipe Search