Low Carb Supreme Sauce


  • 4 cups chicken stock
  • 2-3 tsp LC Thick’n Saucy
  • 2 oz mushrooms, chopped
  • 1 cup heavy cream
  • Salt & pepper, to taste


  • Combine chicken stock and mushrooms in a saucepan, and bring to a boil. Reduce to low heat, and simmer for 10-15 minutes or until thickened.
  • Add 2 tsp Thick’n Saucy, and simmer for 15 minutes.
  • Gradually whisk in cream and return to a simmer. If the consistency is too thin, add more Thick’n Saucy ½ tsp at a time. Allow 10 minutes for sauce to thicken.
  • Season to taste, and strain through a fine sieve with cheesecloth.
  • Serve hot with grilled or pan seared chicken!