Beth's White Wine Sauce for Chicken or Fish

Beth's White Wine Sauce for Chicken or Fish
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 121.8
  • Total Fat: 6.5 g
  • Cholesterol: 2.5 mg
  • Sodium: 58.7 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 0.5 g
  • Protein: 3.9 g

View full nutritional breakdown of Beth's White Wine Sauce for Chicken or Fish calories by ingredient


Introduction

I was trying to piece together some leftovers and I thought I'd add chicken to the edamame pasta and green beans I had in the fridge... but I didn't want MORE tomato-based sauce... I've been eating that all week. So I decided to try something different, and it turned out spectacular.

This is kind of a cross between a light white wine sauce and a heavy white gravy, that's why I use the water to thin it out a bit.

It was perfect for the meal in the picture, and I think it would taste great over a white fish like tilapia or swai. I was trying to piece together some leftovers and I thought I'd add chicken to the edamame pasta and green beans I had in the fridge... but I didn't want MORE tomato-based sauce... I've been eating that all week. So I decided to try something different, and it turned out spectacular.

This is kind of a cross between a light white wine sauce and a heavy white gravy, that's why I use the water to thin it out a bit.

It was perfect for the meal in the picture, and I think it would taste great over a white fish like tilapia or swai.
Number of Servings: 8

Ingredients

    7 grams Ginger Root
    42 gram(s) Avocado Oil - Chosen Foods - 1 TBSP
    0.25 large Onions, raw
    15 gram(s) Kirkland Minced California Garlic
    12 oz Trader Joe's Unsweetened Organic Soy Milk
    1 cup Milk, nonfat
    0.5 cup Flour - Gold medal all purpose flour
    6 tsp Kraft 100% Grated Parmesan & Romano Cheese
    1 tsp Mrs. Dash (R) Original Blend
    1 cup (8 fl oz) Water, tap
    4 oz Sutter Home Moscato Wine

Tips

If you choose to use cooking wine, know that cooking wine is often VERY high in sodium because historically the heads of house would have salt added to the wine so the cooks and domestic help wouldn't drink it. (A little history lesson you didn't ask for. =))


Directions

Saute the onions, ginger and garlic in the oil and then add the flour and cook for about a minute before adding the milk, slowly, about half a cup at a time. Stir after every addition, it will be pretty thick when the flour absorbs each addition, that's when you know it's time for the next 1/2 cup. Then add the wine and water, also gradually.

Stir constantly at this point and when the solution is nice and warm you can add the cheese and season with mrs dash to taste.

Now turn the heat down and let it simmer while you cook the rest of the meal. You need to cook it slow and low for a while to boil out the alcohol.

Serving Size: Makes 8 - 1/2c servings

Number of Servings: 8

Recipe submitted by SparkPeople user WEIRBETH.