White Wine And Parmesan Sauce Food

EASY WHITE WINE SAUCE

Steps:

• 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.

CREAMY WHITE WINE SAUCE

Steps:

• In a medium saucepan over medium high heat, combine the cream, wine, flour, salt and parsley. Stir all together bring to a boil.
• Reduce heat to low and simmer until thickened.

CREAMY WHITE WINE SAUCE AND ITALIAN CHICKEN OVER PASTA

Steps:

• Preheat oven to 325 degrees. Melt butter in large pot and stir in package of Italian salad dressing mix and garlic. Next stir in wine, mushroom soup and cream cheese until well-blended. Continue to heat (without boiling) mixture for about 5 minutes, sauce should be creamy and all cream cheese should be melted. Place chicken in single layer in baking dish and pour the above mixture over. Cover and cook for 50-55 minutes. Cook pasta about 15 minutes before chicken is done. Drain pasta and serve chicken and sauce over the linguine. Top with tomatoes, chives and parmesan cheese. Don't forget to save some of the white wine to complement dinner!

WHITE WINE SAUCE FOR PASTA

Steps:

• In large saucepan, heat olive oil over medium. Add shallots and sauté until tender, about 3 or 4 minutes.
• Add garlic and red pepper flakes and sauté until slightly golden, about 1 minute.
• Add salt, pepper, wine and butter and whisk for about 2 minutes.
• Toss with cooked pasta.

WHITE WINE AND GARLIC MUSHROOM CREAM SAUCE

Steps:

• Fry the onion, garlic and mushrooms in a little olive oil. Do not fry them long enough to change their colour.
• Add the wine and simmer for about 5 minutes until the wine has largely soaked in.
• Crumble in the stock cube.
• Add the cream.
• Reduce the heat to slowly bring to the boil and leave to simmer and thicken- this should take 5-10 minutes.
• If it does not thicken enough, add a little more chicken stock cube and simmer a bit longer.

WW PARMESAN CHICKEN WITH MUSHROOM-WINE SAUCE

Steps:

• On sheet of wax paper or a paper plate combine flour, Parmesan cheese, and 1/4 tsp each salt and pepper.
• Dredge chicken in flour mixture, coating both sides and reserving any remaining flour mixture.
• In 10-inch skillet heat 1 1/2 tsps oil over medium-high heat; add onions and garlic and saute until onions are softened.
• Add mushrooms, basil and remaining 1/4 tsp salt and saute until mushrooms are tender, about 5 minutes.
• Transfer mixture to plate and set aside.
• In same skillet heat remaining 1 1/2 tsp oil; add chicken and cook, turning once, until lightly browned 1 to 2 minutes on each side.
• Stir in any reserved flour mixture; gradually add wine and water and, continuing to stir, bring mixture to a boil.
• Return mushroom mixture to pan and cook until heated through.

WHITE WINE GARLIC ALFREDO SAUCE

Steps:

• 1. In medium sauce pan heat heavy whipping cream over medium low heat stirring occationally. (Do NOT let it boil.) Depending on your stove 5-15 minutes.
• 2. Add pressed garlic and mix well, slowly add parmesan cheese while constantly stirring.
• 3. Slowly mix in white wine while stirring, then add salt and pepper to taste. Reduce heat a little let sit stirring occassionally for 6-8 minutes.
• 4. Let cool slightly and serve over fettucini or linguini.
• **I like to add 1 lb. grilled chicken and 2 cups steamed broccoli to the sauce before I serve it. Also I top with extra parmesan cheese. But it's of course optional!

TORTELLINI IN A WHITE WINE SAUCE

Steps:

• For the sauce:.
• Melt butter, stir in flour and cook over low heat without browning the flour. About 5 minutes.
• Remove mixture from heat and when it has stopped bubbling add the wine.
• Return to heat and stir constantly until mixture comes to a boil.
• Add cream and salt and pepper to taste.
• Simmer stirring occasionally for about 10 minutes and taste for seasoning.
• For the pasta:.
• Cook the tortellini to the "al dente" stage-tender but still a little chewy.
• Drain.
• Serve very hot either mixed or topped with the wine sauce per your preference.
• Top with generous amount of the grated Parmesan cheese.
• I like to serve in individual small casserole type dishes.
• Will also work with ravioli.

CHICKEN IN WHITE WINE SAUCE

Steps:

• Preheat oven to 350.
• Combine first 4 ingredients in a shallow dish.
• Dredge chicken in flour mixture.
• Heat oil in an ovenproof skillet over medium heat.
• Add chicken; cook 2 minutes on each side or until browned.
• Add broth and wine.
• Bring to a boil; remove from heat.
• Cover and bake at 350 for 30 minutes or until chicken is done.
• Sprinkle with cheese.