Doug and I made this for farfalle pasta with a little Tyson grilled and ready strips on the top. It was very flavorful and simple to make. And yes, I seem to be expanding my mushroom palate even more lately. I know. Be proud. :-) 
- 4 Tbsp butter
- 1 1/3 cup (about 3 oz) mushrooms, chopped
- 1 cup dry white wine or sherry
- 1 cup sour cream
- 1 cup chicken broth
- 3-4 oz artichoke hearts, either frozen and defrosted or marinated in water
- 3 tsp capers
- dash of garlic powder, salt, and pepper to taste
Melt butter over medium heat in a saucepan. Sauté mushrooms in butter until soft. Add wine and stir. Add broth, sour cream, and artichokes. Reduce by half (until the sauce coats the back of the spoon). Remove from heat and add capers. Season to taste.
NOTES: Doug and I ended up not adding any garlic (gasp!), salt, or pepper and it tasted great. If you decide to use this over meat like chicken or veal, you may want to sauté the meat in the pan first, remove it, and then cook the sauce in the same pan. It will help incorporate all the meat bits.
Also, apologies, I didn't really pay attention to how long this recipe takes so I'm gonna make some estimates below.
Serves 2 (with 12 oz of farfalle pasta)
Total Time: 15 minutes
Recipe from the kitchen of Mom and Dad!
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