nd add 1/2 cup wine, crab and stuffing mix.
ver top.
Top with mushroom sauce. Bake at 350\u00b0 for
hile you prepare the sauce.
PREPARE THE SAUCE: Heat a nonreactive
whipping cream, dry white wine, worcestshire sauce, garlic salt, white pepper and cayenne pepper
ou need to thin the sauce.
In a large skillet
tove top.
Pour the white wine into the pan and deglaze
To make Port-Wine Mushroom Sauce combine mushrooms and flour in
00b0F (160\u00b0C).
Pour wine into a saucepan & add the
single layer, combine the wine, soy sauce, vinegar, thyme, pepper and
Heat oil in a large skillet, season chicken and brown pieces over moderately high heat until golden on all sides, about 15 minutes.
Add vegetables and turn to glaze.
Drain excess fat.
Pour chicken marinade (aka. white wine worcestershire sauce over all. Cook 15 minutes more, basting occasionally, until chicken and vegetables are tender.
Stir in yogurt or cream and warm through.
dd the mustard, cream, and white wine, raise the heat to medium
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.
side.
In a medium sauce pan, melt the 3 tablespoons
hallots and sweat.
Add white wine, chicken broth, and heavy cream
mins).
Add your white wine and reduce for approximately 3
then chop.
For the sauce, heat 1 tbsp butter in
dd the mushroom soaking water(strained from any grit), white wine and herbs
small pot, whisk together white wine, shallots and garlic.
Cook
ouillon cubes with water and wine.
Add onions to mixture
he sliced mushroom tops. Reserve the stems for the sauce. Saute the