white wine sauce

Chicken Piccata

chicken breasts (pounded to

flour

lemon (zested)

olive oil (more as needed)

salt & pepper

butter

chicken broth

lemon (juiced (about 1 1/2 tablespoons))

white wine (or chicken stock)

capers (drained)

parsley (chopped)

This Bacon Wrapped Pork Loin is seasoned with brown sugar and mustard, wrapped in bacon, then baked to perfection. Served with a simple white wine sauce, this recipe is easy enough for a weeknight but impressive enough to serve to special guests.

Bacon Wrapped Pork Loin

(50 grams) packed brown sugar

Dijon mustard

garlic (minced)

rosemary

bacon

salt

pepper

parsley

Preheat oven to 375 degrees F (190 degrees C).

In a small bowl combine the brown sugar, mustard, garlic and rosemary. Set aside.

Season the pork loin with salt and pepper. Brush the pork with reserved mustard sauce and place in an oven-going skillet or baking pan.&nbsp; Lay the bacon slices crosswise over pork loin overlapping them slightly.&nbsp; Tuck ends of bacon under pork loin.&nbsp; Pour the 3/4 cup of chicken broth into the pan.&nbsp;

Bake for 1 hour and 15 minutes or until the internal temperature of the pork loin reads 145 degrees F.&nbsp; Remove from the oven then remove the pork loin from the pan and let rest for 15 minutes before serving.&nbsp;&nbsp;

Meanwhile make the white wine sauce. In a medium sauce pan (or the pan you baked the loin in) combine the broth, wine and drippings. Bring to a boil over high heat and cook for 10 minutes. Remove from heat and stir in butter and parsley. Serve with the meat.

These crisp, golden baked chicken thighs are smothered in a white wine sauce with mushrooms and baked right in the pan. An easy gourmet-style dinner!

Baked Chicken Thighs in White Wine Sauce

boneless skinless Chicken thighs

Salt/Pepper

Tablespoons vegetable oil (separated)

white wine

Tablespoons butter

garlic

lemon juice

mushrooms

heavy cream (optional)

Parsley (roughly chopped, to garnish)

Pat the chicken thighs with a paper towel to remove excess moisture and season with salt and pepper.

Heat 1 tablespoon of oil in a&nbsp;cast iron skillet over medium-high heat. Add 4 chicken thighs, smooth-side down, and sear for 13 minutes. Don’t move the chicken around while it cooks, as it will disrupt the sear and may cause the chicken to stick to the pan.

Rotate the pan to move the oil around to help loosen the chicken from the pan. Use a thin spatula and carefully lift the chicken and transfer to a plate.

Reduce the heat to medium if oil begins to splatter. Repeat with remaining 4 chicken thighs, using the remaining tablespoon of oil as needed and transferring the remaining chicken to a plate once finished.&nbsp;

Preheat the oven to 350 degrees.

Add the butter and mushrooms to the pan and cook until they begin to brown and caramelize, about 8 minutes.&nbsp;

Deglaze the pan by adding the white wine and use the metal spatula to scrape up the chicken remnants. This will give the sauce excellent flavor.

Add the garlic and lemon juice and cook for 1 minute. Stir in the heavy cream. Add the chicken thighs, sear-side up, and heat for 5 additional minutes.

Transfer the pan to the oven and bake for 15 minutes.

Garnish with parlsey, and serve with your favorite sides. Brown rice and roasted&nbsp;green beans are excellent with this meal.

https://content.jwplatform.com/videos/TyDLXVHD.mp4

These baked chicken thighs are seared to golden perfection, deglazed with white wine sauce and baked right in the pan. An easy meal with a touch of gourmet!

This quick and simple salmon piccata can be on your plate in less than 20 minutes! Crispy pan seared salmon filets are served in a tangy and zesty lemon and white wine sauce. Top with chopped parsley and capers for an elegant, healthy weeknight dinner or date night in!

Salmon Piccata

(6 oz) salmon filets

all-purpose flour

tsp kosher salt

¼ tsp freshly cracked black pepper

Tbsp extra virgin olive oil

dry white wine (such as Pinto Blanc or Pinot Gris)

chicken stock or vegetable stock (low-sodium)

garlic (smashed)

capers

unsalted butter

lemon juiced (about 3 Tbsp)

Tbsp parsley (chopped)

Dry salmon by patting gently on all sides with a paper towel. Combine all-purpose flour, kosher salt, and black pepper in a shallow bowl. Season salmon filets on all sides with flour, shaking off any excess.

Heat oil and 1 Tbsp butter in a large skillet over medium-high heat. When hot, add salmon, flesh side down, and cook for 3 minutes undisturbed. Carefully turn salmon over so it is now skin side down, then cook an additional 2-3 minutes for medium-rare. Transfer salmon to a plate while you make the sauce.

Add smashed garlic cloves to the pan, then cook until fragrant and browned, about 30 seconds. Add white wine and capers, bring to a boil, and cook for about 1-2 minutes to reduce.

Pour in stock (or water), turn heat down to medium, then add butter. Swirl until butter has completely melted. Remove pan from the heat, add lemon juice and parsley, then stir one final time. Taste and adjust seasoning as necessary.

Return cooked salmon filets to piccata sauce, garnish with additional parsley, lemon wedges, and a sprinkle of flaky sea salt. Serve immediately with extra sauce spooned on top.

This white wine sauce is easy to make and full of tangy, savory flavor from dry wine and Parmesan. Serve as a sauce for pasta, chicken or fish.

Easy White Wine Sauce

shallot (1/4 cup finely chopped)

salted butter

flour (or gluten-free flour)

heavy cream (or milk)

Parmesan cheese

Mince the garlic. Finely chop the shallot.

In a saucepan, melt the butter over medium low heat. Add the garlic and shallot and saute for 1 minute, stirring, until fragrant but not browned. Add the flour and cook 1 more minute.

Add white wine and cream and cook on a low simmer for 3 to 4 minutes.

Add the Parmesan cheese and salt and whisk until it melts. Taste and adjust salt if needed. If desired, serve with 8 ounces pasta of any shape.

This Boursin Pasta recipe is a creamy pasta dish speckled with green peas and sun-dried tomatoes prepared on the stovetop and ready in 15 minutes!

Boursin Pasta

pasta (bowties

olive oil

garlic,

peas

Boursin Garlic and Fine Herbs cheese

sundried tomatoes, sliced

dill (or 1 teaspoon dried)

lemon pepper seasoning

pine nuts

fresh pepper

Cook pasta according to package directions. Reserve some...

Cook pasta according to package directions. Reserve some cooking liquid. While the pasta is cooking, heat a large saute pan over medium heat. Add a tablespoon of olive oil and the garlic.

Cook the garlic for 30 seconds (be careful...

Cook the garlic for 30 seconds (be careful not to burn it, if you do, start over). Add the frozen peas. If you are using another vegetable, I would steam it first. Peas take no time to cook, but larger veggies take longer.

Add the chicken broth and wine to the...

Add the chicken broth and wine to the pan. Bring the mixture up to a bubble.

Stir in the Boursin cheese.

Add the cooked pasta.

Add the sundried tomatoes, dill, lemon pepper, and...

Add the sundried tomatoes, dill, lemon pepper, and a grind of fresh pepper.

Add half of the Parmesan and toss well....

Add half of the Parmesan and toss well. If the sauce is too thick, add a bit of the pasta water.

Top with pine nuts and the remaining Parmesan...

Top with pine nuts and the remaining Parmesan cheese.

Paired with Chardonnay, these Pork Chops with Dijon-White Wine Sauce are perfect for a quick weeknight dinner, but also elegant enough to serve at a dinner party.

The BEST Wine Pairings with Pork Chops

TBSP Butter

in Pork Chops (bone-)

Salt

Pepper

Onion (sliced)

Dijon Mustard

White Wine (I used Pinot Grigio)

Lemon (juice only)

Thyme Sprig (only)

Clove Garlic (grated

Preheat oven to 350.

Heat butter and olive oil in a cast-iron skillet or other oven-safe pan over medium-high heat.

Use a paper towel to dry pork chops as much as possible, and season generously with salt and pepper. When oil and butter are hot, sear pork chops seasoned-side down in oil. Season top of pork chops and flip to sear. Remove pork chops.

Lower heat to medium-low and add onions. You may need to add a little more oil to the pan. Let onions sauté and slowly soften and brown, about 10-15 minutes. Once onions are soft and beginning to caramelize, remove from pan.

With pan over medium-low heat, carefully pour in cup of white wine and deglaze bottom of pan. Add Dijon mustard, thyme leaves, lemon juice, and garlic and stir to create a sauce.

Return pork chops and onions to pan and spoon sauce over pork chops. Place pan in oven to finish cooking, about 7-10 minutes depending on the thickness of your pork chops.

Remove from oven, serve pork chops with onions and sauce, and enjoy!

Recipe video above. This is a beautiful, elegant white wine sauce that will go with virtually any fish. The simple restaurant trick we deploy here is to mix in cold cubes of butter which makes the sauce glossy and satiny. It&#39;s a classic French technique called monter au beurre.Don&#39;t try this sauce with baked fish (make this Baked Fish with Lemon Cream Sauce instead). You need to pan fry because the fond left in the pan after pan frying dissolves into the sauce and adds flavour.

Fish with White Wine Sauce

tsp salt

tsp pepper

tbsp extra virgin olive oil

eschalot (, small, finely chopped (~1 1/2 tbs, Note 2))

tsp white wine vinegar ((sub more lemon))

white sugar

thickened/heavy cream

tsp finely chopped parsley ((or chives))

Preheat oven to 50°C/120°F. Place rack over a tray.

Season fish: Sprinkle fish with salt and pepper.

Cook fish: Heat oil in a large non stick skillet over medium high heat. Cook fish in two batches until golden, 2 minutes on each side, or until the internal temperature is 55°C/131°F. (Note 4)

Keep warm: Place fish on rack, and place in the oven to keep warm.

Cook fish:

Discard oil: Tip out excess oil from the skillet but don&#39;t wipe clean.

Reduce wine: Add eschalot, white wine, lemon juice, vinegar, salt, pepper, sugar to the pan. Bring to simmer (still on medium high) and reduce by half (~3 minutes).

Simmer cream: Add cream, simmer for 2 minutes.

Finish with COLD butter: Turn heat to low and add cold butter one cube at a time while mixing with wooden spoon. Once all the butter is incorporated, the sauce should be thickened, satiny and beautifully glossy.

Optional strain: Strain the sauce through a sieve (discard eschalot), then pour it back into the pan.

Fish in sauce: Place fish back into the pan in the sauce. Spoon some sauce over the fish, leave for 30 seconds.

Serve: Transfer fish onto serving plates. Spoon sauce over each fish, sprinkled with parsley if desired. Pictured with a side of pea puree (great colour splash!).

White wine sauce:

This Chicken with Creamy Mushroom Sauce is a simple yet very elegant dish featuring boneless skinless chicken breasts in a delicious creamy mushroom sauce made with white wine and cream.

Chicken with Creamy Mushroom Sauce

butter (unsalted)

chicken breasts

salt and pepper

onion

white mushrooms (sliced)

heavy cream (or heavy cream

parsley (for garnish)

Heat the Skillet:

Heat the Skillet: Add the butter to a large skillet and melt over medium high heat.

Cook the Chicken:

Cook the Chicken: Season chicken breasts on both sides with salt and pepper. Place chicken breasts in skillet and cook on both sides, about 3 to 5 min per side or until no longer pink inside, time depends on thickness of your breasts. Since the breast is fairly thin, it should cook faster. Transfer the chicken to a plate.

Cook the Mushrooms:

Cook the Mushrooms: Add the onion and garlic to the skillet and cook for a couple minutes until onion is translucent and soft. Add the mushrooms and stir. Season mushrooms generously with salt and pepper. Let them cook for about 5 minutes, stirring occasionally. When they are cooked to your liking, add the wine and deglaze the pan by scraping the bottom of the skillet. All those brown bits are flavor!

Finish the Sauce:

Finish the Sauce: Sprinkle the flour over the mushrooms and stir for another minute just to remove the raw flour taste. Next, add the cream, stir and cook for 3 minutes, stirring occasionally or until sauce reduces a bit and thickens. Taste for seasoning and adjust with salt and pepper as needed. Add the chicken back to the skillet and spoon sauce over the chicken.

Finish and Serve:

Finish and Serve: Garnish with parsley and serve hot.

https://content.jwplatform.com/videos/gLQfbq2j.mp4

This Chicken with Creamy Mushroom Sauce is a simple, yet elegant dish; featuring boneless, skinless chicken breasts in a delicious, creamy, white wine and mushroom sauce. Made entirely in one skillet, this exquisite dinner can be on your table, ready to serve, in just 30 minutes!

Perfectly roasted Acorn Squash with savory cornbread and sausage stuffing.

Maple Roasted Acorn Squash with Vegan Cornbread Sausage Stuffing

tbsp ground flax + 2 tbsp water

cornbread

vegan sausages (I use the Apple Sage flavor from Field Roast)

celery

garlic clove

dry white wine

½ tsp fresh rosemary (finely chopped)

1½ tsp fresh sage (finley chopped)

thyme leaves (removed from stem)

veggie broth (low sodium)

½ tsp baking powder

¼ tsp kosher salt

¼ tsp black pepper

cranberries

acorn squash

maple syrup

Preheat the oven to 325 degrees. Wash and dry the acorn squash. Cut in half, remove the seeds, and set aside. Finely chop the onions, celery, garlic, and herbs. Tip: The smaller the pieces the better. You can opt to use to a food processor to make this process quick and easy, just make sure to do the onions and celery first since they&#039;ll need to cook longer.

Prep

Cut the cornbread into large 1&quot; crouton shaped squares and place on a lined cookie sheet. Bake at 325 for 20-25 minutes or until dried out and toasty. Transfer to a large mixing bowl and set aside.Raise the heat in the oven to 400 degrees.

Toast the cornbread

In a small bowl combine the ground flax and water. Stir and set aside to thicken.

Make the Flax Egg

Remove the casing from the sausages and cut or crumble into a warm pan set to medium high heat with 1/2 tbsp of vegan butter. Cook for 2-3 minutes to brown slightly then remove from the pan and set aside.

Brown the sausage

Return the pan to the heat and add 1 ½ tbsp of butter, the onions, and the celery. Cook on medium heat for 7-8 minutes. Then add the garlic and finely chopped rosemary, sage, and thyme leaves. Cook for 2-3 more minutes. Stir occasionally and try not to let the garlic burn. Then raise the heat to medium high and the white wine and simmer until the liquid is almost evaporated. Add the remaining vegan butter and turn off the heat. Leave the pan on the stove to melt the butter while you move on to the next step.

Next, add the sausage, cooked veggies, thickened flax egg, baking powder, salt, pepper, dried cranberries, and veggie broth to the mixing bowl with cornbread. Mix very well, mashing slightly with a wooden spoon as you go,until all of liquid is absorbed. Taste to see if it needs more salt and pepper, add more if desired, then set aside.

Cook the veggies

In small bowl, add the melted vegan butter and maple syrup. Stir to combine and brush liberally over the squash and into the center. Season with a sprinkle of salt and pepper.

Assemble the Squash and Bake

Top 13 white wine sauce recipes from across the web

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Chicken Piccata

Bacon Wrapped Pork Loin

Baked Chicken Thighs in White Wine ...

Salmon Piccata

Easy White Wine Sauce

Boursin Pasta

The BEST Wine Pairings with Pork Ch...

Fish with White Wine Sauce

Chicken with Creamy Mushroom Sauce

Maple Roasted Acorn Squash with Veg...

Chicken in White Wine Sauce

Ravioli in Creamy Parmesan Sauce

Gnocchi with Cream Sauce

Top 13 white wine sauce recipes from across the web

The most viewed white wine sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Piccata

Bacon Wrapped Pork Loin

Baked Chicken Thighs in White Wine ...

Salmon Piccata

Easy White Wine Sauce

Boursin Pasta

The BEST Wine Pairings with Pork Ch...

Fish with White Wine Sauce

Chicken with Creamy Mushroom Sauce

Maple Roasted Acorn Squash with Veg...

Chicken in White Wine Sauce

Ravioli in Creamy Parmesan Sauce

Gnocchi with Cream Sauce

The most viewed white wine sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine