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7 Responses to “Looking for an easy sauce made with either white or red wine?”
Creamy White Wine Sauce
INGREDIENTS
1 cup heavy whipping cream
3/4 cup white wine
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried parsley
DIRECTIONS
In a medium saucepan over medium high heat, combine the cream, wine, flour, salt and parsley. Stir all together bring to a boil.
Reduce heat to low and simmer until thickened.
INGREDIENTS
4 tablespoons extra virgin olive oil
1 clove garlic, crushed
3 boneless skinless chicken breast halves, cut into strips
1/8 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup dry white wine
3 medium tomatoes, sliced
DIRECTIONS
In a medium skillet, heat the oil and garlic over medium heat. Sprinkle the chicken with the salt and pepper, then add to the skillet and cook for 7 to 10 minutes. Add the white wine and cook for an additional 2 minutes.
Remove the chicken to a platter. Saute the tomatoes in the skillet until tender. Place the tomatoes over the chicken and cover with the pan drippings.
Ooohhhh…. do a nice bernaise sauce over roasted chicken breasts!!
Bernaise sauce:
3 tablespoons white vinegar
3 tablespoons white wine
5 peppercorns, crushed
2 tablespoons finely chopped shallots
1 tablespoon chopped tarragon
1 tablespoon water
3 egg yolks
1 cup unsalted butter, melted
1 tablespoon finely chopped parsley leaves
In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water. Whisk until frothy. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper.
3 shallots, finely minced
1/4 cup white wine vinegar or muscatel wine
4 tablespoons butter
Pinch of salt (to taste)
1/2 teaspoon freshly chopped parsley
In a small saucepan, boiled down shallots in vinegar or muscatel wine. Continue cooking over low heat stirring occasionally 15 minutes.
Allow to cool. Stir in parsley.
Whisk in some room temperature butter, stirring over low heat. Add salt, vinegar or muscatel.
Simmer five minutes.
This is good with either chicken or fish
CHICKEN WITH WHITE WINE SAUCE
4 boneless skinless chicken breast halves (about 1 1/2 lbs.)
1 tbsp. vegetable oil
1/2 c. whipping cream
1/4 c. dry white wine
1 tsp. Dijon-style mustard
1/2 tsp. salt
6 green onions (with tops) cut into 1-inch pieces
Cut each chicken breast half lengthwise into 3 pieces. Cook chicken in oil in 10-inch skillet over medium heat, turning occasionally until white. Stir in remaining ingredients.
Heat to boiling over medium high heat. Continue boiling, stirring occasionally, until sauce is slightly thickened, about 15 minutes. Garnish with green onion tops, cut into thin slices.
SWISS CHEESE & WHITE WINE SAUCE
1/4 c. butter
4 tbsp. flour
2 c. milk
1 c. Swiss cheese
1/2 c. white wine
Salt & pepper
Make a roux, heat the milk, and when the roux is cooked, add some of the warm milk. Break or grate the cheese and stir it into the sauce until it is melted. Now add the rest of the milk and wine. Season with salt and pepper. Makes 2 cups.
EASY RED WINE SAUCE
SAUCE:
1 1/4 c. chopped shallots or green onion
1 1/4 c. red wine
1 stick butter
2 tbsp. chopped parsley
Combine shallots or green onions and wine. Bring just to boiling. Add butter; stir until melted. Add parsley. Spoon sauce over steak or chicken slices.
SAUTEED CHICKEN IN RED WINE SAUCE
1 chicken (3 1/2 lb.) cut into pieces
Salt and white pepper
2 tbsp. butter
1/4 lb. mushrooms (leave whole)
16 sm. white onions, peeled
2 tsp. (chopped finely) garlic
2 tbsp. flour
2 tbsp. cognac
1 1/2 c. dry red wine
1 1/2 c. chicken broth
Sprinkle chicken with salt and pepper. Heat the butter in a large skillet with chicken (skin side down). Cook and brown about 5 minutes on each side. Add mushrooms, onions and garlic (about 3 minutes). Remove fat and sprinkle flour over all.
Stir and cook about ????? minutes. Add cognac. Add wine and chicken broth. Cover and cook 20 minutes or until tender. Remove cover and simmer to reduce sauce. Yields: 4 servings.
RAGOUT OF CHICKEN LEGS IN HEARTY RED
WINE SAUCE
Serves 4. This is a country dish of chicken legs whose say made from sauteing the chicken in bottom fat and simmering it in red wine and stock, is thick with chopped vegetables. Accompany it with sauteed potatoes, 1 inch thick slices of French bread and that have been brushed with oil and baked until golden.
1/4 lb. slab or thickly sliced bacon
4 whole chicken legs
1 onion, finely chopped
1 carrot, finely chopped
1/2 leek, trimmed, rinsed thoroughly & finely chopped
2 tbsp. flour
1 c. red wine
1/2 c. chicken stock
1 tomato, peeled, seeded & cut into strips
2 cloves garlic, crushed
1 bay leaf
Salt & freshly ground black pepper, to taste
Pinch of dried thyme or 1 tsp. fresh thyme
Extra sprig of fresh thyme (optional)
Set the oven at 450 degrees. Cut the bacon into thin strips and cook them in large cast-iron skillet (or another heavy skillet with heatproof handle) until they render all their fat and turn golden brown.
Remove the bacon pieces from the skillet and transfer them to a plate lined with a paper towel. Add the chicken legs to the pan, skin side down and cook them over medium-high heat, turning often for 5 minutes or until they are golden brown all over.
Remove the chicken from the pan. Spoon off and discard all but 2 tablespoons of fat from the pan. Add the onion, carrot and leek. Cook these vegetables on medium heat for 5 minutes or until they are soft, do not brown.
Sprinkle the flour over the vegetables and continue cooking them, stirring constantly, until the flour turns golden brown. Whisk in the red wine and chicken stock, stirring until the mixture is smooth. Then add the tomato, garlic, bay leaf, salt, pepper and thyme. Replace the chicken skin side up, sprinkle it with the bacon strips and let the sauce return to the boil.
Without covering the pan, transfer it to the preheated oven and cook the chicken for 25 minutes until it is cooked through. Carefully remove the skillet from the oven (the handle will need a double thickness of pot holder) and set it over a burner.
Lift the legs from the pan and cut them in half and separate the drumsticks from the thighs. Return the skillet to a burner and let the sauce come to a boil, remove the bay leaf and, if the sauce is too thick, add a few spoonfuls of extra chicken stock or water. If it is too thin, let it bubble steadily for a few minutes and reduce it slightly.
Set a drumstick and thigh on each of 4 dinner plates and spoon the sauce around them. Sprinkle with fresh thyme, if available, and serve at once.
Here is a simple elegant recipe – You will WOW him – Good luck!!!
4 boneless skinless chicken breast halves (about 1 1/2 lbs.)
1 tbsp. vegetable oil
1/2 c. whipping cream
1/4 c. dry white wine
1 tsp. Dijon-style mustard
1/2 tsp. salt
6 green onions (with tops) cut into 1-inch pieces
Cut each chicken breast half lengthwise into 3 pieces. Cook chicken in oil in 10-inch skillet over medium heat, turning occasionally until white. Stir in remaining ingredients.
Heat to boiling over medium high heat. Continue boiling, stirring occasionally, until sauce is slightly thickened, about 15 minutes. Garnish with green onion tops, cut into thin slices.
You’re in luck – this recipe is great for both grilled or breaded chicken breasts. Serve with a salad and some Italian bread:
Neapolitan Marinara Sauce
(Makes 3-4 cups)
2 cans of whole tomatoes (reserving the sauce)
1 clove garlic, minced
2 Italian pepperocinis, sliced
¼ cup virgin olive oil
1 teaspoon oregano
½ teaspoon basil
¼ cup red wine
Salt and pepper to taste
Note: all herbs can be bent a little to your taste. The amounts above are merely suggestions.
Heat the olive oil in either a large skillet or shallow saucepan on medium heat. Add the chopped garlic and peppers and sauté them until they are browned. Reduce heat to low or medium-low. Remove the garlic and peppers from the pan, leaving the oil in the pan only. Discard the browned items – they’ve done their job.
Carefully add the whole tomatoes and watch out for any spattering. Crush them in the oil and stir gently until the sauce takes on a chunky consistency. If the sauce is too thick, add some of the reserved sauce from the whole tomatoes.
Add the herbs and simmer for 5-10 minutes, stirring occasionally. Add the wine and simmer for another 5 minutes
Taste the sauce occasionally and add whatever else you think might be needed – more oregano, more basil, more pepper, more tomato sauce etc.
Enjoy on fusili, rigatoni, angel-hair or vermicelli pastas. This sauce also keeps well in the fridge overnight – it improves the flavor and only needs reheating for 5 minutes.
I’m sure you’ll get lots of great recipes so I’m not going to add mine here too. However, just a tip…”cooking wine” is not very good. Use real, normal wine. Don’t cook with something you wouldn’t drink. The point of using wine in a recipe is to add flavor complexity or to marinate and tenderize ingredients, depending on how it’s used. Most “cooking wine” is rather flavorless, watered down and pointless in my and most gourmet chefs’ opinion. You don’t have to use expensive stuff, just a good decent red or white, whatever the recipe calls for.
May 23rd, 2009 at 3:48 pm
christbro
Creamy White Wine Sauce
INGREDIENTS
1 cup heavy whipping cream
3/4 cup white wine
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried parsley
DIRECTIONS
In a medium saucepan over medium high heat, combine the cream, wine, flour, salt and parsley. Stir all together bring to a boil.
Reduce heat to low and simmer until thickened.
this is good over chicken, shrimp and pasta
May 26th, 2009 at 12:51 pm
weanth
INGREDIENTS
4 tablespoons extra virgin olive oil
1 clove garlic, crushed
3 boneless skinless chicken breast halves, cut into strips
1/8 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup dry white wine
3 medium tomatoes, sliced
DIRECTIONS
In a medium skillet, heat the oil and garlic over medium heat. Sprinkle the chicken with the salt and pepper, then add to the skillet and cook for 7 to 10 minutes. Add the white wine and cook for an additional 2 minutes.
Remove the chicken to a platter. Saute the tomatoes in the skillet until tender. Place the tomatoes over the chicken and cover with the pan drippings.
May 29th, 2009 at 6:32 am
delocomp
Ooohhhh…. do a nice bernaise sauce over roasted chicken breasts!!
Bernaise sauce:
3 tablespoons white vinegar
3 tablespoons white wine
5 peppercorns, crushed
2 tablespoons finely chopped shallots
1 tablespoon chopped tarragon
1 tablespoon water
3 egg yolks
1 cup unsalted butter, melted
1 tablespoon finely chopped parsley leaves
In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water. Whisk until frothy. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper.
May 31st, 2009 at 3:45 am
natalie
WHITE BUTTER WINE SAUCE
3 shallots, finely minced
1/4 cup white wine vinegar or muscatel wine
4 tablespoons butter
Pinch of salt (to taste)
1/2 teaspoon freshly chopped parsley
In a small saucepan, boiled down shallots in vinegar or muscatel wine. Continue cooking over low heat stirring occasionally 15 minutes.
Allow to cool. Stir in parsley.
Whisk in some room temperature butter, stirring over low heat. Add salt, vinegar or muscatel.
Simmer five minutes.
This is good with either chicken or fish
CHICKEN WITH WHITE WINE SAUCE
4 boneless skinless chicken breast halves (about 1 1/2 lbs.)
1 tbsp. vegetable oil
1/2 c. whipping cream
1/4 c. dry white wine
1 tsp. Dijon-style mustard
1/2 tsp. salt
6 green onions (with tops) cut into 1-inch pieces
Cut each chicken breast half lengthwise into 3 pieces. Cook chicken in oil in 10-inch skillet over medium heat, turning occasionally until white. Stir in remaining ingredients.
Heat to boiling over medium high heat. Continue boiling, stirring occasionally, until sauce is slightly thickened, about 15 minutes. Garnish with green onion tops, cut into thin slices.
SWISS CHEESE & WHITE WINE SAUCE
1/4 c. butter
4 tbsp. flour
2 c. milk
1 c. Swiss cheese
1/2 c. white wine
Salt & pepper
Make a roux, heat the milk, and when the roux is cooked, add some of the warm milk. Break or grate the cheese and stir it into the sauce until it is melted. Now add the rest of the milk and wine. Season with salt and pepper. Makes 2 cups.
EASY RED WINE SAUCE
SAUCE:
1 1/4 c. chopped shallots or green onion
1 1/4 c. red wine
1 stick butter
2 tbsp. chopped parsley
Combine shallots or green onions and wine. Bring just to boiling. Add butter; stir until melted. Add parsley. Spoon sauce over steak or chicken slices.
SAUTEED CHICKEN IN RED WINE SAUCE
1 chicken (3 1/2 lb.) cut into pieces
Salt and white pepper
2 tbsp. butter
1/4 lb. mushrooms (leave whole)
16 sm. white onions, peeled
2 tsp. (chopped finely) garlic
2 tbsp. flour
2 tbsp. cognac
1 1/2 c. dry red wine
1 1/2 c. chicken broth
Sprinkle chicken with salt and pepper. Heat the butter in a large skillet with chicken (skin side down). Cook and brown about 5 minutes on each side. Add mushrooms, onions and garlic (about 3 minutes). Remove fat and sprinkle flour over all.
Stir and cook about ????? minutes. Add cognac. Add wine and chicken broth. Cover and cook 20 minutes or until tender. Remove cover and simmer to reduce sauce. Yields: 4 servings.
RAGOUT OF CHICKEN LEGS IN HEARTY RED
WINE SAUCE
Serves 4. This is a country dish of chicken legs whose say made from sauteing the chicken in bottom fat and simmering it in red wine and stock, is thick with chopped vegetables. Accompany it with sauteed potatoes, 1 inch thick slices of French bread and that have been brushed with oil and baked until golden.
1/4 lb. slab or thickly sliced bacon
4 whole chicken legs
1 onion, finely chopped
1 carrot, finely chopped
1/2 leek, trimmed, rinsed thoroughly & finely chopped
2 tbsp. flour
1 c. red wine
1/2 c. chicken stock
1 tomato, peeled, seeded & cut into strips
2 cloves garlic, crushed
1 bay leaf
Salt & freshly ground black pepper, to taste
Pinch of dried thyme or 1 tsp. fresh thyme
Extra sprig of fresh thyme (optional)
Set the oven at 450 degrees. Cut the bacon into thin strips and cook them in large cast-iron skillet (or another heavy skillet with heatproof handle) until they render all their fat and turn golden brown.
Remove the bacon pieces from the skillet and transfer them to a plate lined with a paper towel. Add the chicken legs to the pan, skin side down and cook them over medium-high heat, turning often for 5 minutes or until they are golden brown all over.
Remove the chicken from the pan. Spoon off and discard all but 2 tablespoons of fat from the pan. Add the onion, carrot and leek. Cook these vegetables on medium heat for 5 minutes or until they are soft, do not brown.
Sprinkle the flour over the vegetables and continue cooking them, stirring constantly, until the flour turns golden brown. Whisk in the red wine and chicken stock, stirring until the mixture is smooth. Then add the tomato, garlic, bay leaf, salt, pepper and thyme. Replace the chicken skin side up, sprinkle it with the bacon strips and let the sauce return to the boil.
Without covering the pan, transfer it to the preheated oven and cook the chicken for 25 minutes until it is cooked through. Carefully remove the skillet from the oven (the handle will need a double thickness of pot holder) and set it over a burner.
Lift the legs from the pan and cut them in half and separate the drumsticks from the thighs. Return the skillet to a burner and let the sauce come to a boil, remove the bay leaf and, if the sauce is too thick, add a few spoonfuls of extra chicken stock or water. If it is too thin, let it bubble steadily for a few minutes and reduce it slightly.
Set a drumstick and thigh on each of 4 dinner plates and spoon the sauce around them. Sprinkle with fresh thyme, if available, and serve at once.
Enjoy
May 31st, 2009 at 7:26 pm
mcinturff
Here is a simple elegant recipe – You will WOW him – Good luck!!!
4 boneless skinless chicken breast halves (about 1 1/2 lbs.)
1 tbsp. vegetable oil
1/2 c. whipping cream
1/4 c. dry white wine
1 tsp. Dijon-style mustard
1/2 tsp. salt
6 green onions (with tops) cut into 1-inch pieces
Cut each chicken breast half lengthwise into 3 pieces. Cook chicken in oil in 10-inch skillet over medium heat, turning occasionally until white. Stir in remaining ingredients.
Heat to boiling over medium high heat. Continue boiling, stirring occasionally, until sauce is slightly thickened, about 15 minutes. Garnish with green onion tops, cut into thin slices.
June 2nd, 2009 at 3:26 am
pobat
You’re in luck – this recipe is great for both grilled or breaded chicken breasts. Serve with a salad and some Italian bread:
Neapolitan Marinara Sauce
(Makes 3-4 cups)
2 cans of whole tomatoes (reserving the sauce)
1 clove garlic, minced
2 Italian pepperocinis, sliced
¼ cup virgin olive oil
1 teaspoon oregano
½ teaspoon basil
¼ cup red wine
Salt and pepper to taste
Note: all herbs can be bent a little to your taste. The amounts above are merely suggestions.
Heat the olive oil in either a large skillet or shallow saucepan on medium heat. Add the chopped garlic and peppers and sauté them until they are browned. Reduce heat to low or medium-low. Remove the garlic and peppers from the pan, leaving the oil in the pan only. Discard the browned items – they’ve done their job.
Carefully add the whole tomatoes and watch out for any spattering. Crush them in the oil and stir gently until the sauce takes on a chunky consistency. If the sauce is too thick, add some of the reserved sauce from the whole tomatoes.
Add the herbs and simmer for 5-10 minutes, stirring occasionally. Add the wine and simmer for another 5 minutes
Taste the sauce occasionally and add whatever else you think might be needed – more oregano, more basil, more pepper, more tomato sauce etc.
Enjoy on fusili, rigatoni, angel-hair or vermicelli pastas. This sauce also keeps well in the fridge overnight – it improves the flavor and only needs reheating for 5 minutes.
June 3rd, 2009 at 5:31 am
amanda
I’m sure you’ll get lots of great recipes so I’m not going to add mine here too. However, just a tip…”cooking wine” is not very good. Use real, normal wine. Don’t cook with something you wouldn’t drink. The point of using wine in a recipe is to add flavor complexity or to marinate and tenderize ingredients, depending on how it’s used. Most “cooking wine” is rather flavorless, watered down and pointless in my and most gourmet chefs’ opinion. You don’t have to use expensive stuff, just a good decent red or white, whatever the recipe calls for.
Good luck and have fun cooking!