White Wine Mushroom Sauce

Makes 4 servings. Recipe is by Teresa B. Day.

¼ cup butter

2 cups wild or crimini mushrooms, rough chopped

1 shallot, minced

½ cup dry white wine, like pinot grigio

2 tablespoons flour

½ teaspoon salt

¼ teaspoon pepper

1 cup chicken broth

1. Melt butter in a heavy skillet, add chopped mushrooms and shallot. Cook until the shallot is almost clear and tender.

2. Stir in the white wine and let it cook until reduced by half.

3. Stir in the flour until it absorbs the liquid.

4. Add seasonings.

5. Whisk in the broth. Bring to boil, then reduce heat to simmer for 8 minutes or until the sauce thickens slightly.

6. Serve over chicken.