Chicken, Vegetables and Pasta with White wine Butter Sauce

As you may know from my previous posts, in-between writing, gardening and preparing for the up coming semester, I have been on the hunt for the perfect white wine butter sauce. After trying and tweaking many different recipes, I have come up with just the right one. It started out with the the recipe for “Chicken in Buttered White Wine Pan Sauce” from Framed Cooks. Each time I made it, I changed a few things to make it better fit my tastes until I came up with the recipe listed below.

Ingredients

• ½ pound of chicken (tenders or thin cut breasts)
• ¾ cups sweet white wine (Niagara, Riesling or Pinot Grigio work well)
• 1 cup chicken broth from bullion cube (or homemade stock or box stock)
• half of a bell pepper (any color)
• 1 shallot
• half a zucchini
• parsley
• salt
• Butter
• Olive oil
• Lemon juice

Procedure:

1. Coat the pan with 1 tbs of olive oil. Melt one table spoon of butter in the olive oil and swirl it together.
2. Cook the chicken all the way through (165 degrees F) then remove and set aside.
3. Add the shallot and the pepper. Sauté until they starting to get tender. Add zucchini and sauté until both the zucchini and peppers are tender.
4. Add ¾ cups of white wine.
5. Simmer until reduced to a few tablespoons (coating the pan but not too deep and starting to thicken just a tiny but). While its in the process of reducing, dissolve the chicken bullion cube in 1 cup of boiling water.
6. Add chicken broth
7. Simmer for five minutes
8. Add 4 tablespoons of butter cut into little squares or rectangles
9. Start the water for pasta.
10. Stir until the butter is melted.
11. Sprinkle in parsley and salt.
12. Add two squirts of lemon juice.
13. Add Chick back in and keep it on low, occasionally stirring and flipping the chicken so it gets all coated in the sauce.
14. When the pasta is done, the mean is ready. Pour sauce and veggies over the pasta. 

One last note: When I can, I try to use local products to make this. This time around, the wine, shallots and zucchini where the only local ingredients. However, now that I’m part of a meat share, I’ll be cooking with local meats, and hopefully, my bell peppers will hurry up and get ripe now that it is august.