I used to serve at an authentic Italian restuarant, and loved the white sauces they made with either white wine, or champagne, cream, and garlic. But any new recipes don’t necessarily have to be italian. I love german food also!
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Fine Foods - Specialty Cheeses - Exquisite Gifts
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Yo I’m a chef -
Classic white wine caper sauce(good w/ chix)
start w/ canola oil in pan HOT + minced garlic and shallot 1tsp each, + capers, stir a little, + white wine and reduce to 1/2, 1- 1 1/2 cups, + chicken stock and reduce, 1- 1 1/2 cups, + butter (NOT MARGARINE) stir in, about 1/4 - 1/3 stick, finish w/ fresh chopped basil
Enjoy!!
for a great sauce over chicken, cook the chicken (breasts are my favorite cut) in a pan that is NOT non-stick, allow the bits in the bottom of the pan to brown just a little, pour in 1 cup of white wine and scrape up the brown bits, allow to reduce to about 1/4 of a cup, add 1 tsp. minced garlic, 1/4 cup chopped onion and 1/2 tsp. lemon zest and cook for 1 minute, add 1 cup heavy cream and whisk all together. Do not let boil! but allow it to thicken just a little before pouring over chicken and cooked linguine pasta
Title: Chicken in White Wine Sauce
Categories:
Yield: 4 Servings
3 lb Chicken pieces
3 sl Onion
4 Sprigs parsley
-=OR=-
1 ts Dried parsley
1/8 ts Nutmeg
6 Peppercorns
1 Bay leaf
2 c White wine
1/2 c Chicken broth
4 tb Butter
3 tb Flour
1 ts Tarragon
1/4 c Whipping cream
Preheat oven to 350°.
Place chicken pieces in casserole dish with onion,
parlsey, nutmeg, peppercorns and bay leaf. Add
wine and broth. Bake 35-45 minutes, or until
chicken is tender. Transfer chicken pieces to
serving dish and keep warm.
Boil liquid left in casserole for a few minutes
until slightly reduced. Strain and measure out 2
cups of liquid. Melt butter in saucepan. Whisk in
flour, then add the 2 cups strained liquid. Season
to taste, then add tarragon and cream. Spoon sauce
over chicken. Serve with rice or mashed potatoes.