buttery herb wine sauce

buttery herb wine sauce
  • 1/4 cup butter
  • 1 (4 ounce) jar mushrooms, drained
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup white wine
  • 2 teaspoons Italian seasoning
  • 1 cup chicken broth
  • 1 egg
  • 1/2 cup heavy cream


  1. Melt the butter in a skillet over medium heat. Add the mushrooms and cook until browned. Mix in flour, Italian seasoning and salt until smooth. Gradually stir in wine and chicken broth so that no lumps form and bring to a simmer. Whisk together the egg and cream; stir into the sauce. Heat through until thickened, but do not allow it to boil.

04/08/2017
buttery herb wine sauce, recipe PT15M PT1H 5 455 calories

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