Pour the chicken broth into a saucepan and let it simmer until it is reduced to ¼ of the original volume.
Place a skillet over medium-high heat, add the olive oil, and saute the mushrooms until golden brown.
Lower the heat, add the onion, and saute until caramelized for about 4 to 5 minutes; add the garlic and stir.
When the garlic is fragrant, pour the mavrodaphne and dry red wine, and simmer until the liquids are reduced to about one-third.
Add the condensed chicken stock and continue to simmer until the sauce thickens.
Stir the butter in the sauce.
Add the fresh thyme herbs and stir. Season with salt and freshly ground pepper to taste. keep the sauce warm until serving.
Notes
Use the mushrooms you like. I use baby Bella, white button mushrooms, and portobello. They all work great.
If you prefer a thicker sauce, mix 1 tsp of cornflour/cornstarch with a tablespoon of the sauce or broth. Once the cornflour is dissolved, mix it in the sauce
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products.