Thursday, 12 June 2014

The Simple Sauces: White wine sauce

Recipe contributed by Cooking light, the complete Quick Cook, (A practical Guide to Smart, Fast home Cooking) by  Bruce  Weinstein and Mark Scarborough, Publisher Oxmoor House

This classic sauce deserves a place in your repertoire, it takes everyday dishes up to a notch with a touch of elegance and lots of flavor, yet very little effort. Pair it with a sautéed chicken breast, a tilapia, or a pork loin. It's also good on pasta
Cooking spray
1/2 cup finely chopped onion
1/2 cup fat free lower-sodium chicken broth
1/4 cup dry white wine
2 tsp. white vinegar
2 tsp. butter
2 tsp. finely chopped fresh chives
Heat a skillet over a medium high heats. Coat pan with cooking spray. Add onion to pan: sauté 2 minutes. Stir in broth, wine and vinegar: bring to a broil. Cook until reduced to 1/4 cup ( about 5 minutes). Removed from heat: stir in butter and chives. Serve warm. Yield 6 tsp. Serving size: 11/2 tsp.
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