XOXO

DH just made this last night.
He didn't measure anything out so I'll ask him tonight how much of the ingredients to put into it. Basically it was wine of course, butter, heavy cream, garlic, vidalia onion and salt/pepper and I think some herbs.

I'll let u know tomorrow.

OK well DH says he's sorry but he eyeballs everything when adding ingredients but he tried to estimate the measurements.

put in about 2 to 3 oz of butter into a non-stick skillet and melt it on low heat until it bubbles

add about 2 cloves of minced garlic (add more or less to your desired taste)

and add about 1 cup of chopped vidalia (sweet) onion (if you cannot get a vidalia, any 'sweet' onion will do)

let the onion get a little soft and translucent, about 1 minute

add 1/2 cup white wine (I bought Chardonnay)

mix it a bit with a spoon for a minute or so and add 1/2 pint of heavy cream

stir mixture and let it reduce a little. About 3 or 4 minutes. keep stirring it or swish the skillet around to stir

as it's reducing add a bit of lemon juice (about a tsp) - more or less to your desired taste

add salt, pepper - again to desired taste

he said you can also add chopped parsley or a bay leaf or other herbs as you wish.

Since we were having shrimp with it he had added about 10 shelled and deveined and cooked shrimp right after he put the butter in.

Enjoy

Here's what I would do for a chicken with white wine sauce.

Chicken cutlets, thin
1 shallot chopped
2 to 3 garlic cloves chopped
sliced mushrooms (optional)
1/2 cup dry white wine (I usually don't measure so I am guessing)

Heat a large heavy skillet over medium heat. Add a 2 tbsp of olive oil and 1 tbsp butter. Add chicken cutlets and brown on each side 1 to 2 minutes. Remove chicken from pan cover and set aside. Add some more oil to pan and saute shallots and garlice 30 seconds. Add mushrooms and saute until soft. Then deglaze the pan with white wine. Reduce by half and pour any juices from chicken in pan. Season with salt and pepper and add a slice of butter. Place chicken back in pan to warm. Serve with rice and veggies.

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Posted by jenny2penny

Sounds good and so easy.....but, what does deglaze mean?

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When you pour the liquid into the pan you then scrap the bottom of the pan to pick uo anything that was stuck - it flavors the liquid your using.

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Posted by jenny2penny

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Posted by soon2bMrs
Then deglaze the pan with white wine. Reduce by half and pour any juices from chicken in pan.

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Sounds good and so easy.....but, what does deglaze mean?

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Just make sure the pan is hot, and pour the wine around the edge of the pan and it will take off all the good brown bits from browning the chicken.

That sounds yummy. I will have to make it for Danielle and I one night.
Scott