Best 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 BREAST WITH WHITE WINE AND MUSHROOM CREAM SAUCE

Steps:

• Preheat oven 180C/350°F.
• Heat a large non stick pan over medium heat.
• Brush chicken with oil and rub in salt and pepper if desired.
• Cook chicken for 1 minute, until golden on each side.
• Place chicken on a baking tray and cook in oven for 12 - 15 minutes or until cooked through.
• "White wine and mushroom sauce".
• Add oil and mushrooms to the pan and cook for 2 minutes until mushrooms are softened.
• Add stock and wine and simmer for about 4 minutes.
• Add cream and cook, stirring for about 10 minutes or until the sauce has thickened.
• Pour the sauce over the chicken and enjoy!

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.

BLACKENED TILAPIA WITH WHITE WINE CREAM SAUCE

Steps:

• Heat pan on medium high heat until smoking. (Make sure area is well ventilated!!) Melt 3 tablespoons of butter in microwave about 20-25 seconds in microwave safe casserole dish. Dredge tilapia fillets in melted butter and season both sides of fillets with blackened seasoning.
• Melt remaining 3 tablespoons of butter in preheated pan along with 1/8 cup of extra virgin olive oil (to keep butter from burning). Place fish in preheated pan and cook for 3 to 5 minutes per side. Remove fish and set aside.
• In same pan, pour in remaining olive oil and saute shallots and garlic over medium heat for 2 to 3 minutes, or until shallots become tender. Add in jalapenos and cook 1 more minute. Pour in wine and reduce to half; then add in heavy whipping cream. Simmer about 7 minutes or until sauce becomes thick enough to coat the back of a spoon. Add in parmesan cheese and stir. Return fish to pan to warm (about 2 minutes). Serve with Cajun rice.

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.

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.

SHRIMP AND CHANTERELLES IN WHITE WINE CREAM SAUCE

Steps:

• Toss the shrimp with lemon juice.
• Heat the butter and oil in a large saute pan over medium heat and add the mushrooms.
• Saute 3-4 minutes, stirring occasionally, then add the shrimp and cook for another 2 minutes.
• Season with salt and pepper.
• Add the onions and cook another 2 minutes.
• Remove shrimp, mushroom and onion mixture from pan and save on a plate.
• Deglaze the saute pan with the wine, allowing it to come to a boil.
• Reduce the wine by half.
• Add 1/2 of the cream stir, reducing the heat to medium.
• Beat the egg yolks with the remaining cream.
• Add a little of the hot cream/wine mixture to the yolks to temper them.
• Beat well and then add the eg mixture to the sauce.
• Correct the seasonings.
• Return the onion/shrimp/mushrooms back into the sauce and toss with hot, freshly cooked pasta al dente.
• Garnish with a lemon slice and serve.
• Enjoy!

VEAL STRIPS IN WHITE WINE AND CREAM SAUCE (EMINCE DE VEAU)

Steps:

• In a heavy 10- to 12- inch skillet, melt 2 Tblsp. butter with the oil over high heat. When the foam subsides, drop in half the veal and, tossing the strips about constantly with a fork, fry for about 2 minutes.
• When the veal is delicately colored, transfer it to a large sieve set over a bowl. Melt 2 more Tblsp. butter in the pan, then drop in remaining veal and cook as before. Add the veal and its juices to the veal in the sieve.
• Add the remaining butter to the pan and melt it over moderate heat. Then stir in the shallots and cook for about 2 minutes before pouring in the wine.
• Raise the heat to high and stir until the liquid comes to a boil. Immediately add the cream and all the drained veal juices.
• Stirring constantly, boil briskly for 8 to 10 minutes, or until the sauce has reduced to about half its original volume and thickened lightly. Taste for seasoning.
• Return the veal to the skillet and turn it about until it is thoroughly coated with the sauce. Simmer over low heat for 2 or 3 minutes until the veal is heated through. Serve at once, accompanied, if you like, by Rosti.

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.

WHITE WINE MARINATED SHRIMP WITH FIRE ROASTED TOMATO CREAM SAUCE

Steps:

• Shrimp:.
• Mix all ingredients in a bowl. Cover, refrigerate for at least an hour.
• After marinating, heat skillet over medium high heat. Add shrimp and marinade. Cook shrimp 5-7 minutes, or until pink on the outside, white on the inside. Set aside.
• Tomato Cream Sauce:.
• Heat oil on medium high heat. Saute garlic until fragrant.
• Add can of tomatoes, white wine, and remaining ingredients.
• Cook until cream begins to thicken sauce.
• Pour sauce into a blender and puree until smooth.
• Transfer sauce back to pot, hold on low heat.
• Pasta:.
• Heat water to rapid boil with salt and bay leaves. Add pasta.
• Cook 5-7 minutes, or until al dente, or tender.
• Drain pasta, removing bay leaves.
• Add all components(shrimp, sauce, and pasta) together. Serve with garlic bread, and top pasta with fresh grated parmigiana and red pepper flakes.

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.

PAN-SEARED RIB EYES WITH MUSTARD & WHITE WINE CREAM SAUCE

Steps:

• Preheat your oven to 350 (for finishing).
• First brush your rib eyes down with a small amount of olive oil.
• Then, take a small bown and mix the mustard, coarsely cracked black pepper, and salt.
• Rub this mixture into your rib eyes.
• Now take your pan and add a bit of olive oil, and sear your steaks about 3 minutes on each side.
• Transfer seared steaks to a sheet panthe steaks to a sheet pan and finish cooking in a 350 degree oven for around 10 minutes or so to obtain a medium rare steak.
• Reserve a bit of the oil in the skillet that the steaks were seared in, and over medium-high heat saute your shallots until they are nice and browned/glazed (approx 2 1/2 mins).
• Add your white wine and reduce for approximately 3-4 minutes, until 1/2 of the liquid remains.
• Add heavy cream to the skillet and stir in the green peppercorns.
• Continue to reduce sauce over med/high heat until reduced to about half.
• Whisk in both of your mustards until thoroughly blended.
• Season with salt and pepper.
• Serve over ribeyes.

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.

SAUTÉED MONKFISH ( OR COD FILLETS) IN A WHITE WINE & DIJON MUSTARD CREAM SAUCE

Steps:

• Preheat oven to 350 degrees with rack set at the middle level. Slice fish at an angle towards the tail to create 1-inch thick medallions (or fillet steak sized chunks if using Cod). Dredge both sides of fish in flour, shaking to remove excess.
• Over medium high heat, warm oil and butter in a sauté pan suitable for use in the oven. Sauté fish quickly for about a minute on each side. Add white wine, scallions and mustard to pan and stir to combine. Turn fish to coat in wine-mustard mixture and continue to cook for 1 minute. Stir in heavy cream and place in oven for 5 minutes.
• Remove pan from oven and place fish medallions on individual serving plates BE CAREFUL: REMEMBER THAT SAUTE PAN IS HOT FROM THE OVEN!
• Test sauce consistency by seeing if it lightly coats the back of a spoon If too thick, add a little cream; if too thin, bring to a simmer and reduce.
• Remove from heat and swirl in the butter. Taste and adjust salt and pepper. Pour sauce over fish. Garnish with fresh scallions and serve with plenty of chewy French bread and a crisp green salad with a simple vinaigrette.

BAKED TILAPIA WITH ROASTED ZUCCINI, PENNE, & WHITE WINE CREAM SAUCE

Steps:

• Line a small rimmed baking sheet with foil and drizzle with olive oil.
• Place tilapia fillets on baking sheet and arrange zucchini slices around the fish in a single layer.
• Drizzle remaining olive oil and lemon juice over fish and zucchini. Season with pepper, paprika, Italian seasoning, onion powder and garlic powder. Sprinkle fish lightly with cornmeal.
• Bake in a 375 degree oven for 30 minutes or until zucchini is tender and fish is opaque through and flaky.
• Cook pasta according to package directions. Drain and set aside.
• In a small saucepan, melt 2 tablespoons of butter. Add 2 tablespoons of flour, stir to combine. Cook 2 minutes, stirring constantly, until cooked and smooth (this is a roux).
• Add wine and lemon juice to pan, stir to combine, and bring quickly to a boil. Add thyme, and continue to boil until sauce is thick and coats a spoon. Stir in a tablespoon of milk or cream.
• Off heat, stir in the remaining 2 tablespoons of butter, one at a time, adding the second tablespoon just as the first is almost melted.
• Serve fish and zucchini over pasta and top with sauce.

WHITE WINE-CREAM SAUCE

Steps:

• Melt butter in medium saucepan on medium heat. Add shallots; cook and stir 2 min. or until crisp-tender.
• Add cream, wine and vinegar; mix well. Cook 12 min., stirring frequently. Remove from heat.
• Stir in parsley and pepper.