This delicate white wine sauce from Cooking Light uses dry white vine, chicken broth and a splash of white wine vinegar.
1/3 cup finely chopped onion
1/2 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
2 tablespoons white wine vinegar
2 tablespoons butter
2 teaspoons finely chopped fresh chives
How to Make It
Heat a skillet over medium-high heat. Coat pan with cooking spray. Add finely chopped onion to pan; sauté 2 minutes, stirring frequently. Stir in chicken broth, white wine, and white wine vinegar; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes). Remove from heat; stir in butter and fresh chives.
I've made this recipe a few times now. I've never added the white wine vinegar, as I never have it on hand, but always add garlic. I also usually add more wine than stated and use whatever I have in my fridge which is usually Riesling. I also never have chives on hand, so for color I use whatever dried green flakes I have in my cabinet(usually an Italian blend). If you see these reviews and think "oh this must be a bad recipe" it isn't. Recipes are guidelines. If you don't like an ingredient or don't have it, omit it. Unless it is a necessary ingredient(in this case the wine) you'll be fine and end up with a dish that fits YOUR tastebuds.
I served this sauce over chicken breast with a side of rice pilaf. My husband said "save this one!" I used vegetable broth instead of chicken and a little less butter. I added 1 chopped garlic clove as well. I think the veggie broth gave it a lot of depth of flavor. I also tossed a big handful of spinach leaves in at the end because I needed to use them up before they went bad. They didn't really add much flavor, but hey, we got our greens in for the meal.