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A delicious creamy pan sauce minus all the guilt, that goes perfectly with baked chicken, pork, or even over pasta or rice.
In a cast iron skillet over medium high heat, add oil, onions, and garlic. Let bloom 2 minutes, and add in chicken stock and spices. Bring to gently simmer, and taste, adjust seasonings as needed.
Add in mushrooms and let simmer for 10 minutes. Add in flour, and quickly whisk to thicken and get the lumps out. Let simmer until desired constancy is reached. Add more flour if needed. Whisk in milk 5 minutes before serving.
Enjoy! This sauce is perfect over baked chicken, pork, or even over rice for a more vegetarian alliterative.
I kid you not! Preheat a pan, prep the ingredients, and you can make this marina in just five minutes. If that’s still not quick enough, I’ll even throw a five-second version your way!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!