Photo: Lee Harrelson; Styling: Jan Gautro
6 tablespoons (serving size: 1 1/2 tablespoons)

This delicate white wine sauce from Cooking Light uses dry white vine, chicken broth and a splash of white wine vinegar.

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.

Ratings & Reviews


February 23, 2017
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.

keacam's Review

June 27, 2014
This sauce was very disgusting. I followed the recipe and it was just the most bizarre flavors and.. very disgusting. My boyfriend asked me to please never make this again.

cyclegal's Review

February 25, 2014
The vinegar in this recipe is overpowering. I did not have chives but did have green onions and used the tops in lieu of them. Very disappointed and my husband said it was a fail.

TigarLuv's Review

December 12, 2012

ajablon22's Review

January 17, 2012
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.

rdefade's Review

May 08, 2011

user's Review

July 11, 2009
This is a great use of high calorie ingredients in moderation to create a delicious sauce for chicken. Only deviation was I used shallots instead of onion. I loved it and will certainly make again.