Sear and cook pork or beef steaks or boneless poultry pieces in a 10-in. stainless-steel skillet; remove from skillet. Pour off drippings, reserving brown bits in pan. Add 1 Tbsp. oil and shallots; cook and stir over medium heat for 30 seconds. Add mushrooms, remaining 1 Tbsp. oil and garlic. Cook for 1 to 2 minutes or until mushrooms release liquid, stirring occasionally.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Loaded with mushrooms, this rich creamy sauce can be made in 15 minutes or less. Serve it over steak, chicken or pork. Make this pan sauce in 4 easy steps.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 10 to 12 oz. pork or beef steaks or boneless poultry pieces | ||
| 2 tbsp. Hy-Vee canola oil, divided | ||
| ¼ c. finely chopped shallots | ||
| ½ (8-oz.) pkg. whole baby bellas, thinly sliced | ||
| 1 tsp. minced garlic cloves | ||
| ⅔ c. Sauvignon Blanc wine | ||
| ¾ c. Hy-Vee no salt added chicken stock | ||
| ⅔ c. Hy-Vee heavy whipping cream | ||
| ½ tsp. chopped fresh thyme |
Things To Grab
- 10-in. stainless-steel skillet
- Tongs
- Metal spatula
Directions
Remove skillet from heat; add wine. Return skillet to heat. Scrape brown bits from bottom of skillet with metal spatula. Simmer over medium-high heat for 3 to 4 minutes or until wine is almost evaporated.
Add chicken stock to skillet; simmer over medium-high heat for 4 to 5 minutes or until stock is reduced to about 1/3 cup. (Tilt the skillet occasionally to estimate the amount of liquid in skillet).
Reduce heat to medium-low; stir in cream and thyme. Simmer for 4 to 5 minutes or until liquid in sauce is reduced to about ½ cup, stirring occasionally. Spoon sauce over meat or poultry.
Nutrition facts
Servings
450 Calories per serving
1/2 cup
Amounts Per Serving
- Total Fat: 41g
- Cholesterol: 105mg
- Sodium: 60mg
- Total Carbohydrates: 8g
- Protein: 3g
Daily Values
0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 8%