Wednesday, July 7, 2010

White Wine Cream Sauce

Last night, all I had on hand to make for dinner was your standard meat & two veg. I knew I was making green beans and broasted rosemary red potatoes, but the Italian marinated chicken I'd thawed out from Dot's Market left a little something to be desired. As I was enjoying a glass of Riesling, I wondered what I should do to make it more appealing. Now is the part where you picture little monkeys driving Shriner cars around in circles to illustrate what goes on inside my head when I think really hard.

White wine cream sauce!

I've never been an ace at cream sauces, but I figured it couldn't hurt to try. I took about 3/4 cup of the wine and deglazed the pan I cooked the chicken in, then added about 1/2 cup of heavy cream, a tablespoon or two of flour, a teaspoon of salt and some parmesan cheese, cracked pepper and herbs. Cooked it down and whisked continuously until it came to a light boil, then reduced it to a simmer for just a couple of minutes. Viola! The shit was delicious.

You'll have to excuse the lack of food-porn quality in the photo. I'd mistakenly left it on the wrong setting from some earlier photos. Yes, occasionally, I use my camera to take photos of things not edible.


skillz said...

I'd like to say I cook with wine.... but that just seems wasteful. *hic*

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