Sunday, May 19, 2013
Check out this recipe for Chicken and White Wine Sauce. The most important thing here is to use reduced sodium Better than Bullion instead of the Swanson product. I used about 1.5 tablespoons.
You'll see my main flourishes in my review: 1. Fresh thyme bundle, chopped fresh oregano, 2 bay leaves, and 2 garlic cloves as my flavor base 2. Reduced Sodium Better than Bullion so I could control the salt content 3. Dredged raw chicken in flour, onion powder, pepper, light salt to give it a nice browning when it cooked 4. Finished sauce with some unsalted butter - cuts the acid of the wine and smooths out the sauce 5. Threw in angel hair pasta and miscellaneous cooked veggies at the end (I just thawed some frozen faves). I also stretched the sauce a bit with some pasta water.
I also tend to use boneless, skinless thighs as my go-to cut. The dredging does not need to include onion powder if that bothers you. Garlic salt could be used in place of regular salt. The parts about the pasta water and butter are pretty standard moves in Italian cooking.
I used the "El Cheapo" Chardonnay at Kroger, Bay Bridge. I'm not a wine drinker, never have been, but I've had some real success with this stuff, and for $2.99, it's hard not to grab a few when I'm shopping.
This white wine reduction is another sauce technique that makes a great addition to your bag of tricks.