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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