SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 31.7
  • Total Fat: 2.9 g
  • Cholesterol: 7.8 mg
  • Sodium: 72.0 mg
  • Total Carbs: 0.2 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.2 g

View full nutritional breakdown of White Wine Reduction Sauce calories by ingredient
Report Inappropriate Recipe

White Wine Reduction Sauce

Submitted by: FOODIEWIFE

Introduction

This is a basic recipe that I use when I sear any kind of meat-- I don't think that searing meat is fattening, because I use a non-stick pan with a maximum of 1 Tbsp of olive oil. This is a basic recipe that I use when I sear any kind of meat-- I don't think that searing meat is fattening, because I use a non-stick pan with a maximum of 1 Tbsp of olive oil.
Number of Servings: 4

Ingredients

    1 oz. dry white wine (or red)
    1/2 cup chicken stock
    1 Tbsp unsalted butter
    optional:
    1 tsp. lemon juice
    minced garlic
    herbs of yor choice

Directions

The key to making a good reduction sauce is to sear your meat well. To get a good sear, you need to pat the meat very dry.

Bring the olive oil to a very high heat in a non-stick skillet (this does not work with cooking spray).

I like to sear my chicken for about 3 minutes per side. I put the entire oven-proof skillet into my oven at 425F until it's cooked (I use a thermometer till 160F) or about 5-7 minutes.

Once I remove the meat, it's the brown bits that give my sauces a nice flavor.
Optional: I might add fresh minced garlic and/or shallots until fragrant (about 30 seconds)
Add the wine.
Add the stock.

At a med-high heat, cook until the sauce is reduced. I sliced a spatula along the bottom of the pan. If I see a "clean" trail, I know it has reduced enough.

Remove the sauce from heat.
You can add lemon juice if you wish.
To complete the sauce, whisk in 1 Tbsp. of unsalted butter-- sometimes I skip this step.




Number of Servings: 4

Recipe submitted by SparkPeople user FOODIEWIFE.






Great Stories from around the Web


Rate This Recipe