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.
White Wine Sauce
This delicate white wine sauce from Cooking Light uses dry white vine, chicken broth and a splash of white wine vinegar.
Yield: 6 tablespoons (serving size: 1 1/2 tablespoons)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 59
- Fat: 5.7g
- Saturated fat: 3.6g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.2g
- Protein: 0.6g
- Carbohydrate: 1.6g
- Fiber: 0.4g
- Cholesterol: 15mg
- Iron: 0.2mg
- Sodium: 90mg
- Calcium: 8mg
Ingredients
- Cooking spray
- 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
Preparation
- 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.
White Wine Sauce Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining
- MAIN INGREDIENT: Vegetables, Poultry
- DIETARY CONSIDERATION: Low Carbohydrate, Low Sodium
- PUBLICATION: Cooking Light
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