Tag Archive for White wine

Grilled Chicken in Garlic and White Wine Sauce

Chicken in White Wine Sauce

I made this Grilled Chicken in Garlic and White Wine Sauce for Winefest this past weekend. When we were trying to come up with a name for it, we considered Chicken Awesomeness, but thought that wasn’t descriptive enough. We settled on Grilled Chicken in Garlic and White Wine Sauce because the sauce is what made this dish so fabulous!

Level of Difficulty: Easy
Time Required: Prep Time – 10 min; Cook Time – 15 min.

Ingredients for 4 people:

4 boneless skinless chicken breasts

3 T. salted butter

6 cloves garlic, minced

2 T. flour

1/2 c. chicken broth

1/4 c. fresh parsley, chopped

1/2 c. white wine (preferably sauvignon blanc)

1/2 tsp. salt (plus more for seasoning chicken)

1/4 tsp. pepper (plus more for seasoning chicken)

1 c. light sour cream

Preparing Grilled Chicken in Garlic and White Wine Sauce:

Preheat grill to medium high heat. Sprinkle both sides of the chicken with salt and pepper. Grill the chicken until no longer pink inside. The exact amount of time will depend on the thickness of the breasts.

Meanwhile, melt the butter in a medium saucepan over medium high heat. When the butter starts to bubble, add the garlic and stir for about a minute. Stir in flour and cook, stirring constantly, for one minute. Reduce heat to medium and add chicken broth, wine, parsley, salt and pepper. Cook until sauce starts to thicken (about 3-4 minutes). Stir in sour cream and continue cooking over medium heat until heated through (about 5 minutes). 

Serve the sauce hot over the chicken!!

Chicken in White Wine Sauce

Got Leftovers?:

The sauce would be good on just about any poultry. I might try it on top of steamed vegetables or roasted potatoes next!

Drunken Cheesy Bread

Drunken Cheesy Bread

Our good friend Maria brought this Drunken Cheesy Bread to Winefest.  I can promise you that it tasted as good as it sounds. It would be great as an appetizer…but it’s also one of those dishes that would be good at about 1:00 a.m. after “a long night” :). 

Level of Difficulty: Easy
Time Required: Prep Time – 10 min; Cook Time – 15-20 minutes


Butter for Pan

1/2 small yellow onion, thinly sliced

3/4 c. white wine

1 1/2 c. grated Gruyere or high quality Swiss

1/2 baguette, cut into 2 in. slices

1/8 pound thinly sliced cooked ham

1/2 tsp. black pepper

Preparing Drunken Cheesy Bread:

Heat oven to 400 Degrees. Place bread in a lightly buttered casserole or baking dish. Scatter the onion and ham over the bread. Pour the wine over the onion and ham and sprinkle with the pepper and cheese. 

Drunken Cheesy Bread

Bake until cheese has melted and begins to brown on the edges, about 20 minutes. Spoon onto individual plates and enjoy!

Drunken Cheesy Bread


Chicken and Mushrooms in Garlic White Wine Sauce

Chicken and Mushrooms in Garlic White Wine Sauce caught my eye for a couple of reasons. The first reason being obvious. Wine. The second is that it is a lower calorie meal which I found in the Cooking Light magazine about a year ago. It’s really not that hard to make, but it does require several steps. It’s not the kind of dish that you can just pop in the oven and walk away. It requires a little TLC, but it’s worth it! Think of it this way, stirring only requires one hand so your other will be free to drink some of the white wine that you bought for the meal!

Level of Difficulty: Moderate
Time Required: Prep Time – 10 min; Cook Time – 25 minutes

Ingredients for 4 servings (only 350 Calories each):

4 oz. uncooked wide egg noodles

1 pound skinless, boneless chicken breast halves

2 T. all purpose flour, divided

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 T. olive oil, divided

1 T. minced garlic

8 oz. exotic mushrooms (shiitake, cremini, and oyster)

1/2 c. white wine

1/2 c. fat free chicken broth

1 tsp. freshly chopped tarragon

1 oz. shaved parmesan cheese

Preparing Chicken and Mushrooms in Garlic White Wine Sauce:

Cook noodles according to package, omitting any salt and fat. Drain and keep warm. Cut chicken into 1 inch pieces and place in a shallow dish. Combine 1 T. flour, 1/4 tsp. salt, and 1/8 tsp. pepper in a small bowl. Sprinkle flour mixture over chicken. Toss to coat.

Heat a large non skillet over medium high heat. Add 1 T. oil to the pan. Swirl to coat. Add chicken and cook for 4 minutes, turning to brown on all sides. Remove chicken from pan. Add remaining 1 T. of oil to pan. Add garlic and mushrooms and cook for 3 minutes or until liquid evaporates. Add wine  and cook for 1 minute. Add remaining 1 T. flour, cook for 1 minute, stirring constantly. Add broth, remaining 1/4 tsp. salt and 1/8 tsp. pepper and cook until slightly thick, stirring frequently. 

Return chicken to pan; cover and simmer for 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles and tarragon; cook for 1 minute or until thoroughly heated. Place 1 1/2 cups of chicken mixture on each plate; top with 1 T. parmesan cheese. 

Chicken with Pasta and Mushrooms

Meal Ideas:

Serve with a simple salad like arugula with parmesan to round out the meal.