Best 10 White Wine Cream Sauce Recipes

CHICKEN IN GARLIC WHITE WINE CREAM SAUCE

Steps:

• Lightly brown both sides of chicken in olive oil.
• Add onion, garlic, mushrooms, and butter and saute about 4-5 minutes until onions start to become translucent.
• Add wine and Worcestershire sauce and cook an additional 2 minutes.
• Lower heat and add cream, salt, pepper, basil, and parsley.
• Too high of heat will cause the cream to curdle.
• Simmer on low 20-25 minutes until done.

WHITE WINE AND GARLIC MUSHROOM CREAM SAUCE

Steps:

• Fry the onion, garlic and mushrooms in a little olive oil. Do not fry them long enough to change their colour.
• Add the wine and simmer for about 5 minutes until the wine has largely soaked in.
• Crumble in the stock cube.
• Add the cream.
• Reduce the heat to slowly bring to the boil and leave to simmer and thicken- this should take 5-10 minutes.
• If it does not thicken enough, add a little more chicken stock cube and simmer a bit longer.

MUSTARD CHICKEN THIGHS AND APPLES IN WHITE WINE AND CREAM SAUCE

Steps:

• Combine apple juice, white wine, Dijon mustard, garlic, ginger, and herbes de Provence in a small container; set aside.
• Melt butter in a 12-inch nonstick skillet over medium heat and brown chicken thighs, about 3 minutes per side. Season with salt and pepper. Sprinkle onion slices over chicken thighs, add apple slices, and pour cooking liquid on top. Bring mixture to a boil, cover, and reduce heat to a simmer.
• Simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken, apples, and onions to a serving dish and keep warm.
• Bring liquid to a boil over medium-high heat. Allow liquid to boil and reduce down to about 1 1/2 cups, stirring frequently, about 5 minutes. Stir in heavy cream and cook until sauce has thickened and is well blended.
• Pour sauce over chicken, apples, and onions and serve.

CHICKEN WITH ASPARAGUS IN WHITE WINE CREAM SAUCE

Steps:

• Salt and pepper chicken. Melt butter in deep skillet and lightly brown chicken. Add wine,asparagus, oregano and sage.
• Simmer chicken and asparagus on high untill done and wine is mostly gone. Add cream and cheese and simmer long enough for it to turn into a sauce of the consistency you desire.
• Serve over pasta or veggies.

CLAMS IN WHITE WINE CREAM SAUCE

Steps:

• 1. Saute the butter, garlic and green onions. Deglaze the pan with the white wine and reduce to half. Add 1 cup chicken broth and bring to a simmer. Add heavy cream and bring back to a simmer. Add all purpose seasoning and thyme. Salt and pepper to taste.
• 2. In another pan bring remaining cup of chicken broth and water to a boil. Add clams and cover. Steam clams until all have opened.
• 3. Remove clams from pan and place in a bowl and pour creamy broth mixture over clams and crumble bacon on top. Serve immediately.

KING PRAWNS (SHRIMP) IN TOMATO, CREAM & WHITE WINE SAUCE

Steps:

• In a 12 inch frying pan over medium high heat the oil.
• Add the chilli and garlic and cook for 3 minutes.
• Add king prawns and cook, turning so they cook evenly on each side, until they are only just pinked through.
• Lift out the king prawns and put to one side.
• Add to pan the shallots, tomatoes, black pepper, stock, wine and cream.
• Simmer on a medium to high heat (do not cover) until reduced, around 10 minutes.
• Add the king prawns back in, then the basil and stir until heated through.
• Serve spooned over your favourite type of pasta (fresh pasta is a must), sprinkled with freshly grated parmesan cheese and garlic bread for mopping up the sauce.

SHRIMP IN GARLIC WHITE WINE CREAM SAUCE WITH SUN DRIED TOMATOES

Steps:

• In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley and tarragon and let the liquid reduce by half.
• Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, add the tomatoes and shrimp and let the sauce reduce to medium thickness. Season to your taste,.
• Toss the drained pasta or rice with the cream sauce and seafood,.
• Transfer to a serving dish, and sprinkle with cheese and red pepper flakes if you desire.

FRIED SHRIMP IN WHITE WINE CREAM SAUCE

Steps:

• Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big. I like to use an iron kettle. Soak the shrimp in milk and combine the dry ingredients (flour, cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, maybe 2 minutes per side until golden brown. Between batches of shrimp vigorously mix the oil and flour (whatever falls off the shrimp, this will add great flavour and consistency to the sauce). Add more oil as necessary. Dab the shrimp with a paper towel and put aside. Add the onions to the oil, stir for a few minutes, then add the garlic and turn the heat to medium low. Let the flavors mix for a few more minutes before adding the mushrooms. After a few more minutes add the zucchini. Taste the food and spice accordingly, you'll defiantly need some salt. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, maybe 10-15 minutes. Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. Now add the fried shrimp, parsley and parmesan cheese. The sauce will harden some as it cools. Slowly add your cooked pasta until you have the right sauce to noodle ratio.

STUFFED CHICKEN BREAST IN A WHITE WINE CREAM SAUCE

Steps:

• Butterfly chicken and pound lightly to even thickness. You don't want it to be thin, you just want it to be even.
• Season with salt and pepper on both sides.
• Preheat pan with oil to pan fry chicken.
• Layer the spinach, sun dried tomatoes, goat cheese on 1/2 of the chicken and fold over the other half to cover.
• Secure with toothpick.
• Pan fry the chicken until done, about 8-10 minutes on each side.
• In a small saucepan, heat oil and toast pine nuts for about 1 minute.
• Add shallots and sweat.
• Add white wine, chicken broth, and heavy cream and let simmer, reduce by half.
• Season to taste with salt and pepper.
• Plate chicken and ladle sauce over it.

GRILLED SALMON WITH WHITE WINE CREAM SAUCE RECIPE - (4/5)

Steps:

• In a saucepan over medium-high heat, combine wine, lemon juice, sugar, pepper, salt, and thyme. Bring to a boil and reduce by half. Reduce heat to medium, add cream to pan, and cook, stirring often, until thick. Remove pan from heat and slowly whisk in butter until melted. Cover pan, set aside, and keep warm. Lightly coat salmon with garlic pepper salt. Grill or saute salmon in a small amount of olive oil a skillet over medium-high heat until pink. Do not overcook. Pour prepared sauce over salmon.