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Butter Sage Chicken in a Creamy Mushroom Sauce

For the Sauce For the ChickenDirections:
  1. Prepare your chicken first, crush the garlic and chop the sage. Add these with the pepper to softened butter.
  2. Spread over the chicken and place in the oven for 45 minutes at 180 oc.
  3. Melt the butter for your sauce in a pan over a medium heat.
  4. Chop the mushrooms, leek and onion. Crush the garlic and add all to the pan. Continue to cook over a medium heat until the mushrooms are soft.
  5. Add the sage and white wine and cook until the wine is almost gone.
  6. Add the chicken stock and cook until it begins to thicken.
  7. Add your cream and warm through. Pour over the chicken and serve immediately.