ach with a pat of butter.
Cook the chicken breasts
1. Heat olive oil over medium heat.
2. Add garlic and crushed red pepper. Saute until golden, about 1-2 minutes.
3. Add salt, pepper, white wine, butter.
4. Stir 2 minutes, remove from heat.
5. Toss pasta with sauce, parsley, and cheese.
whipping cream, dry white wine, worcestshire sauce, garlic salt, white pepper and cayenne pepper
ou need to thin the sauce.
In a large skillet
In a Sauce Pan on LOW heat combine heavy whipping cream, white wine, butter, flour
inutes.
Meanwhile, prepare sauce.
Combine wine, shallot, and vinegar in
edium-high heat, melt the butter with the oil. When foaming
melt the 1/4 tablespoon butter; add the mushrooms; saute for
ater. Add 1/4 cup wine and bring to a boil
00b0F (160\u00b0C).
Pour wine into a saucepan & add the
nd set aside.
Melt butter in a small pan over
Season chicken with salt and pepper. Combine remaining ingredients in a saucepan and heat.
Brush chicken with wine-butter sauce and place skin side up over hot coals.
Grill, turning frequently and basting occasionally.
Check for doneness by piercing leg/thigh area.
When juices are clear, chicken is done.
May be cooked under broiler if desired.
Start cooking rice according to package directions and allow to cook while preparing chicken dish.
Combine olive oil, white wine, horseradish sauce, and dijon on stove over medium heat.
Add onion slices and capers. Cover and cook for 5 minutes or until onion is starting to get tender.
Add chicken to wine/onion sauce and cook covered over medium heat for 5-7 minutes.
Add salt/pepper to taste and feta cheese to chicken mixture and stir over low heat until cheese is melted and chicken is cooked through.
Serve over cooked rice.
hallots and sweat.
Add white wine, chicken broth, and heavy cream
mins).
Add your white wine and reduce for approximately 3
nd 1/3 cup melted butter. Press mixture firmly.
on
small pot, whisk together white wine, shallots and garlic.
Cook
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Cut the 3 oz of butter into flakes and freeze them.
n butter or margarine.
Combine bouillon cubes with water and wine