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Mushroom Sauce


2 tablespoons butter
1 tablespoon chopped parsley
1/2 clove garlic (chopped fine)
1 small onion (chopped)
1 tablespoon flour
1 cup chicken broth
1/8 teaspoon nutmeg
3/4 pound mushrooms (thinly sliced)


In a saucepan, heat one tablespoon of the butter. Add parsley, garlic and onion. Cook over medium heat for three minutes. Stir in flour. Gradually add chicken broth, stirring constantly. Add nutmeg. In a skillet heat remaining butter, add sliced mushroom, and sauté five minutes. Combine with sauce and simmer fifteen minutes.

Serve over Chicken Kiev or Chicken Cordon Bleu.