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From: cavrak@kira.UVM.EDU (Steve Cavrak,113 Waterman,6561483,)
Newsgroups: rec.food.recipes
Subject: CHICKEN: White Wine Sauce
Summary: original subject was Re: REQUEST: White Wine Sauce for chicken
Keywords: recipe chicken
Message-ID: <1991Jan08.040311.29186@mthvax.cs.miami.edu>
Date: 5 Jan 91 13:21:25 GMT
References: <1991Jan05.030851.20497@mthvax.cs.miami.edu>
Followup-To: rec.food.cooking
Organization: University of Vermont, Department of Computer Science
Lines: 17
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

Utter simplcity:

*  Medium Onion 
*  Butter to saute 
*  White Wine (Somewhat fruity, such as "Rhine", maybe "Chablis" or some
	generic white.)

Saute the onion in the butter.  When the onions are very limp (or even
slightly browned if you like a carmelized color), add the wine.

Usually I decide to just cook the chicken in the sauce (slowly) and let
the gelatin from the bones thicken the sauce.  You could add a
thickener - for this I'd use arrowroot, or cornstarch in a pinch.

Chow!

Steve