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.
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
|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
- Metal spatula
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.
Amounts Per Serving
- Total Fat: 41g
- Cholesterol: 105mg
- Sodium: 60mg
- Total Carbohydrates: 8g
- Protein: 3g