White wine sauce

I want to make chicken and rice tonight but I need a receipe for white wine sauce. Do I use chicken broth also?

thank you newlyweds

Yes, to give the sauce added flavor and to reduce the acidity of the wine.
You can also add in some butter to thicken the sauce, sauteed shallots and finely chopped parsley.

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Posted by SusiBtoM

Yes, to give the sauce added flavor and to reduce the acidity of the wine.
You can also add in some butter to thicken the sauce, sauteed shallots and finely chopped parsley.

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OK. Do I pour it over the chicken and put in oven, or just add ingredients to saute pan till thicken, then pour over rice in dish?

A white wine sauce is usually a finishing sauce, takes only a few minutes to cook.
Finely dice one shallot (or to taste) and saute in unsalted butter or olive oil. Add some salt and pepper to taste. When the shallot is soft but not browned, add 1/2 cup white wine and 1/2 cup chicken broth.
Simmer until somewhat reduced. Add in additional unsalted butter, one tablespoon at a time until you reach the consistancy of the sauce you want. Finish with finely chopped parsley.
Pour over the chicken and rice.

If you want a thicker sauce, you can make a faux roux (mix two tablespoons unsalted softened butter with two tablespoons flour, mixture will look like wallpaper paste), or a slurry (two tablespoons corn starch with two tablespoons cold water. shake or mix until smooth). Stir half the roux into the boiling sauce mixture and whisk out any lumps that may form. Add more if the sauce is not thick enough. Cook for about 4 minutes to get rid of the flour taste (in case of roux). If using the slurry, add the slurry to the boiling sauce, stirring continuously, until the sauce thickens to the way you like it. Then add the parsley to finish.

I cook to taste, so if you want more wine, go ahead and add it.
You can also add some fresh thyme when you sautee the shallot.
Substitute garlic for shallot.

enjoy !