Prep 5 mins
Cook 5 mins
I have some recipes for sauces my girlfriend gave me about 25 years ago. They are delicious on chicken and they are so fast to make. I had asked her at the time for some sauces for chicken and she gave me a bunch of them. I haven't made them in a bit but I remember them being delicious. Just putting them here so I don't lose them. Great as a dipping or drizzled over or even basting ...your choice
- 1 small onion (chopped)
- 236.59 ml mushroom (sliced)
- 29.58 ml butter
- 4.92 ml cornstarch
- 118.29 ml chicken broth
- 1.23 ml tarragon
- Saute chopped onion and sliced mushrooms in butter until soft in small saucepan.
- Dissolve cornstarch in chicken broth and stir into onion mix. Add tarragon and stir until thickened.
I served this over a chicken breast and it was delicious. I absolutely adored the tarragon in this. It was perfect. I did add a little kosher salt and freshly ground black pepper to my sauce. Also, my sauce was a little runny...but I probably should have cooked all the liquid out of the mushrooms and onions before adding the broth, cornstarch and tarragon. I really loved the taste of this sauce. Delicious! Made for Fall PAC 2009.