Recipe: Dry white wine sauce for pasta

Dry White Wine Sauce
(courtesy "Eating Well" magazine)

1 cup defatted reduced-sodium chicken stock
1/4 cup reduced-fat sour cream
3 Tbsp. all-purpose white flour
1 Tbsp. chopped fresh parsley
1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme leaves
1 tsp. Dijon mustard
1 tsp. vegetable oil, preferably canola oil
1 cup frozen pearl onions, thawed
1/2 lb. mushrooms, preferably cremini, trimmed and quartered (3 cups)
1/4 cup dry white wine
2 cups diced cooked turkey or chicken (optional)
1 cup frozen peas, thawed (optional)
salt & freshly ground black pepper to taste
Cooked pasta (such as fettucine)

In a small bowl, whisk together chicken stock, sour cream, flour, parsley, thyme and mustard until smooth; reserve. Heat oil in a large heavy skillet over medium-high heat. Add onions and cook, stirring, until well browned, 3 to 5 minutes. Add 1/2 cup water and cook until the water has evaporated, 2 to 3 minutes. Add mushrooms and saut until the mushrooms are just tender, about 3 minutes more. Add wine and cook about 1 minute. Reduce heat to low and whisk in the reserved chicken-stock mixture; bring to a simmer and cook, stirring, until thickened, 2 to 3 minutes.

Remove from the heat and stir in the turkey or chicken and peas (if using). Season to taste with salt and pepper. Pour over pasta