This delicious sauce made with fresh Ontario Mushrooms is ideal served with baked, sautéed or grilled boneless, skinless Ontario Chicken Breasts.
Preparation Time: Not available
Cooking Time: Not available
In non-stick skillet, heat 1 tbsp (15 mL) olive oil. Cook 1 chopped Ontario Onion until lightly softened. Stir in 2 cups (200 mL) sliced mixture of Ontario White, Cremini, Shiitake and Oyster Mushrooms (about 8 oz/250 g total) and 1 minced clove of garlic. Cook unitil softened, about 5 minutes. Stir in 1/4 tsp (1 mL) each dried thyme, rosemary, sage leaves and pepper. Add 1 cup (250 mL) chicken broth; bring to a boil. Stir 1 tbsp (15 mL) cornstarch in 2 tbsp (25 mL) cold water to make a paste. Whisk into sauce, cooking until mixture comes to a boil and thickens. Remove from heat, add 1 tsp (5 mL) balsamic venegar and season to taste.