White Wine Reduction SauceSubmitted by: FOODIEWIFE
IntroductionThis 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.
1 oz. dry white wine (or red)
1/2 cup chicken stock
1 Tbsp unsalted butter
1 tsp. lemon juice
herbs of yor choice
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.