In a large skillet, melt 1/4 cup butter. Add sliced mushrooms.
Cook and stir until mushrooms are brown and have exuded their
juices, about 6 minutes. Sprinkle with flour and stir. Add
chicken broth, stirring to make a medium thick sauce. Allow to
reduce, adjusting with more broth as needed to make a creamy
sauce. Add fresh parsley.
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