Creamy Mushroom Sauce

This sauce is really good with chicken or pork tenderloin. I like to pan fry the pork medallions just until browned on both sides, remove them from the pan, make the sauce, and then add the pork to the sauce and let it simmer to finish cooking. Sometimes I'll add a bit of flour or cornstarch just to thicken it up a bit. We like spice so I'll also add a bit of hot chile peppers. I got this recipe from "Suzanne Somers' Fast & Easy" book. I said that it yields 2 cups - that is an estimate because it depends on how much you reduce the chicken broth.

• Ready In: 30 mins
• Serves: 6
• Yields: 2 Cups

Ingredients

• 3  tablespoons  oil (I use Olive, Coconut or Avocado Oil)
• 6  ounces  sliced mushrooms
• 3  garlic cloves
• 1  cup chicken broth
• 1 1⁄2 cups heavy cream

Directions

1. Place a large skillet over medium heat. When hot, add oil, then mushrooms. Sauce mushrooms for about 8 minutes, until they are browned and crusty. Add garlic and sauce for an additional 2 minutes.
2. Add chicken broth and bring to a boil, scraping any bits off the bottom of the pan. Reduce heat and simmer for about 7 minutes until almost dry.
3. Add cream. Bring to a slight boil. Let boil for 3 minutes.
4. Remove from heat and season with salt and pepper.