inutes.
Add/stir in wine, Worcestershire sauce, Italian seasoning and hot
Prepare Mushroom wine Sauce first and set aside: Combine
il.
Stir in the wine, worcestershire sauce, and basil, and bring
minutes.
Add the wine and cream, blending the mixture
elted.
Serve with White Wine Sauce and sprinkle with parsley.
aper towels.
For the mushroom rosemary sauce, heat the butter in
2 to 15 minutes.
Wine Sauce: In a frying pan, melt
For the red wine sauce:
Heat the oil in
mixing bowl, combine white wine, basil, oregano and mix well
Mushroom Bourbon Sauce: trim the ends off the mushroom stems; wipe mushrooms clean
ongs. Pour the dry red wine into the skillet, and bring
aucepan, add crushed garlic, Worcestershire sauce and dry mustard.
Mix
or the orange and red wine sauce, place wine, juice, stock, sugar and
erving. Serve with Raisin Sauce.
For Raisin Wine Sauce: Combine ingredients except
f plate overlap slightly with mushroom pour sauce over both.
5 minutes until done.
WINE SAUCE.
During the last 10
f the cooking liquid for Wine Sauce.
Wine Sauce:
Pour reserved liquid
pepper, butter, mustard, garlic and wine. Lay out the chicken breasts
arm.
For the Red Wine Sauce:
Put the sugar in
ut skillet.
Tarragon White Wine Sauce:.
In same skillet, melt