Well, last night was one of those nights where I was pressed for time and wanted something quick and easy to serve. I happened to have some leftover rotisserie chicken and thought it would go well with my favorite mushroom sauce.
I made the sauce, added it to the shredded chicken...I served it with sliced polenta and steamed asparagus. And voila! We had a meal!!!
Savory Chicken with Mushroom Sage Sauce
1/2 rotisserie chicken, skin and bones removed and shredded
2 tablespoons Joe and Son’s Mushroom Sage Olive Oil*
1 small onion, finely chopped
2 cloves garlic, minced
1 pound fresh, sliced mushrooms, rinsed and dried
1 Tablespoon all-purpose flour
2/3 cup half and half
Salt and Pepper
Heat the Mushroom Sage Olive Oil in a saute pan, add the onions and garlic and cook over medium heat until they are soft….about 2 -3 minutes.
Add mushrooms and cook for 10 minutes.
Stir in the flour, then gradually add the half and half. Add salt and pepper to taste. Continue to cook over low heat, stirring often, until the mixture thickens.
Combine the chicken with the sauce and serve warm.
Slice the polenta roll into 1" thick slices. Lightly brown one side in 1 tablespoon Joe and Son's Mushroom/Sage Olive Oil. Flip the slices and brown the other side. Remove from pan and add salt, pepper, garlic powder and grated Parmesan cheese.
* Mushroom/Sage Olive Oil....wonderful drizzled over cauliflower; in mashed potatoes instead of butter.....and for basting your Thanksgiving turkey to give it an extra layer of delicious flavor. And don't forget you can add it to your French onion soup recipe.