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Rating: 3.5 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3

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

Recipe by Cooking Light June 2009

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Credit: Lee Harrelson; Styling: Jan Gautro

Recipe Summary

Yield:
6 tablespoons (serving size: 1 1/2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

59 calories; fat 5.7g; saturated fat 3.6g; mono fat 1.5g; poly fat 0.2g; protein 0.6g; carbohydrates 1.6g; fiber 0.4g; cholesterol 15mg; iron 0.2mg; sodium 90mg; calcium 8mg.
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