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Results 111 - 120 of 1,440 for white wine butter sauce
111. FISH PROVENCAL
Arrange fillets in 3-quart glass ... remaining ingredients, except butter. Dot top with butter; ... covered, and prepare sauce. Combine water, cornstarch, and ... Serves 6 to 8.
112. BEEF WILLINGTON
Remove most of fat from ... knife. Pass Bearnaise Sauce. Makes 8 servings. In small saucepan, combine vinegar, wine, 1 tablespoon tarragon and ... thicken. Beat in butter, 1 tablespoon at a ... 1 cup, 8 servings.
In medium sized frying pan ... cup of the butter for 5 minutes. Add wine, dill weed and hot ... better with age!) Serve to spread on crackers.
Cut the chicken into bite-size pieces. Heat butter in large skillet and saute ... cup of Mornay Sauce and stir and cook over ... and stir in wine. Simmer for 10-15 minutes, ... not use aluminum pan.)
115. CASSOULET
1. Sort and soak beans ... heat 2 tablespoons butter over medium high heat. Saute ... from skillet, add wine, tomato sauce, 2 cups reserved cooking ... minutes longer. Serves 6-8.
116. CHICKEN CORDON BLEU
In small bowl mix Swiss ... pepper, 2 tablespoons wine, thyme and 1/2 teaspoon ... bread crumbs. Heat butter and 1/4 cup oil until ... Add 1/4 cup white wine to skillet. Bring to ... Serve with chicken breasts.
Preheat oven to 325 degrees. In pan, cook butter and flour until bubbly. Beat ... thick. Stir in wine, marjoram, salt, pepper, parsley ... pan. Cover with sauce. Combine bread crumbs, with ... before, cover and refrigerate.
Pound chicken to flatten. Sprinkle ... the 3 tablespoons butter until tender. Remove from heat; add the 3 tablespoons wine, the crab and stuffing ... to platter. Blend sauce mix and milk; cook and ... remaining. Makes 6 servings.
Heat butter in a large skillet. Add ... seasoning and Worcestershire sauce. Add shrimp and cook ... Add stock and white wine and heat just to boil, ... heated plates. Serves 4.
Made from: Saute chicken breasts in 1/4 cup butter and oil, until browned on ... minutes. Serve with sauce. Use any remaining duxelles ... more cornstarch to thicken.
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