1. Heat oil in a nonstick skillet over med-high heat. Add onion to pan; saute 1 min. Add sage,salt and mushrooms; saute 11 mins or until mushrooms are browned. Add wine; cook 30 secs or until liquid almost evaporates. Stir in Raosted Chicken Broth. Boil; cook until reduced to 2 cups (about 14 mins).
2. Combine flour and water in a bowl, stirring until smooth. Add flour mixture to panl return to a boil. Reduce heat; simmer 2 mins or until slightly thickened, stirring occasionally. Remove from heat. Stir in butter, 1 tbl at a time, stirring until butter melts. Stir in pepper.
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