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Heat oil in a nonstick skillet over medium-high heat. Add onion to
pan; sauté 1 minute. Add sage, salt, and mushrooms; sauté 11
minutes or until mushrooms are browned. Add wine; cook 30
seconds or until liquid almost evaporates. Stir in Roasted Chicken
Stock. Boil; cook until reduced to 2 cups (about 14 minutes).
Combine flour and water in a bowl, stirring until smooth. Add flour
mixture to pan; return to a boil. Reduce heat; simmer 2 minutes or
until slightly thickened, stirring occasionally. Remove from heat.
Stir in butter, 1 tablespoon at a time, stirring until butter melts.
Stir in pepper.
Note-
Add 1 tablespoon flour to the slurry for a thicker gravy. You can
substitute fat-free, lower-sodium chicken broth for the Roasted
Chicken Stock—but if you do, decrease the salt to 1/8 teaspoon or
add none at all.
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