Mushroom Goat Cheese Pan Sauce

• 1/4 cup canned low-sodium chicken broth
• 1/4 cup full-bodied red wine
• 1/2 pound shiitake mushrooms, stems removed and discarded, caps sliced thin
• 2 tablespoons minced fresh parsley leaves
• 2 tablespoons fresh goat cheese

1. Measure the broth and wine in a measuring cup.
2. Put the mushrooms in an empty skillet; saute until wilted, 2 to 3 minutes.
3. Stir parsley and then goat cheese into the reduced liquid.

chicken broth, fullbodied red wine, shiitake mushrooms, parsley, fresh goat cheese

Taken from www.epicurious.com/recipes/food/views/mushroom-goat-cheese-pan-sauce-358341 (may not work)