Cream Of White Wine Sauce Recipes
CHICKEN WITH WHITE WINE SAUCE
My daughter calls this chicken dish with crunchy almonds my "favorite company recipe," because I love making it for friends coming to dinner for the first time. They've always been impressed! -Coky Humphreys, New Hartford, NY
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, melt 1 teaspoon butter over medium-high heat; saute almonds until lightly browned, 2-3 minutes. Remove from pan., In a shallow bowl, mix flour and seasonings. Dip chicken in mixture to coat lightly. In same pan, heat remaining butter over medium heat; cook chicken, covered, until browned, 3-4 minutes per side., Add wine; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 4-6 minutes. Sprinkle with almonds.
Nutrition Facts : Calories 344 calories, Fat 16g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 579mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 37g protein.
CHICKEN IN A WHITE WINE CREAM SAUCE
Beautifully pan seared chicken breasts in a rich and creamy white wine sauce. This simple from scratch dish is perfect for a quick dinner.
Provided by Simply Scratch Made
Categories Dinner
Time 50m
Yield 3
Number Of Ingredients 9
Steps:
- Slice the chicken into thin cutlets. Season each side of the pieces of chicken with the garlic powder, salt and pepper.
- Preheat a large skillet over medium high-heat. Add in the oil, allow to heat up.
- Pan sear the chicken. Allow the chicken to cook, undisturbed, for 5-6 minutes on each side. Try to only flip once. You want the chicken to be golden brown on each side. Once the chicken is cooked through remove the chicken from the pan and set it aside. The chicken should reach 165° F.
- Reduce the heat to medium, add in the white wine and chicken stock. Allow to cook until the liquid has reduced by half. Be sure to scrape the little brown bits from the bottom of the pan as the liquid reduces.
- Add in the heavy cream and a splash of fresh lemon juice. Cook until the cream has thickened into a sauce. To check when the cream is thick enough, dip a spoon into the sauce, it should coat the back of the spoon. Do not over thicken. Season with salt and pepper to taste.
- Add the chicken back to the pan to heat up. Serve and enjoy!
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- Coq au Riesling. In this creamy take on coq au vin, the chicken is braised in dry Riesling and silky-rich crème fraîche is stirred in at the end, making it extra-decadent.
- Poached Salmon with Corn and White Wine-Butter Sauce. Poaching fish in wine is an easy way to infuse it with subtle flavor. To prevent seasoning from washing off, serve the salmon with a sprinkling of coarse salt.
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