Word on the street is that Chris likes my pan sauces. So, when I asked him what he wanted for dinner tonight, I should not have been surprised when he said “something with mushrooms and some sauce.”
Last time I made this, it was more mustardy with some wine white and shallots. I didn’t want to open a bottle of wine for this dish so I decided to go a different direction.
This recipe is based on the idea that you will have cooked chicken in a pan first. Or any meat although I think this sauce is well-suited to chicken breasts and boneless pork chops.
Ingredients1 cup Water
1 teaspoon Chicken bouillon
1/2 cup Onion, chopped
8 ounce Mushrooms, sliced
1 clove Garlic
1 teaspoon Tarragon, dried
2 tablespoons Dijon mustard
1 tablespoon Maple Syrup
1 tablespoon Flour
1 tablespoon Butter
Cook chicken in a saute pan. Remove chicken and keep warm.
Combine flour and butter by rolling together between 2 pieces of wax paper.
Combine bouillon and water.
Without cleaning pan, add garlic and saute 15-20 seconds. Add onions and stir to scrape up browned bits from bottom of pan. Add mushrooms and a generous pinch of salt.
Cook mushrooms & onions until mushrooms have released most of their water, about 5-7 minutes.
Add 1 tablespoon dijon mustard, tarragon and 1/2 tablespoon maple syrup. Whisk to combine with mushrooms and onions and continue cooking until very little moisture remains.
Add 1 water/broth, 1 tablespoon dijon mustard and 1/2 tablespoon maple syrup. Bring to a boil until liquid is reduced by half.
Reduce heat to low and stir in butter-flour mixture, whisking to melt. Sauce will thicken. Serve over warmed chicken (may return chicken to pan to increase heat and coat).
Makes two generous servings or 4 normal servings.
There was plate-licking so it must have been good.