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We all know that summer is all about cook outs and block parties. Of course, here in Texas, we have to get out there early in the day or wait until the sun is starting to set to have a more enjoyable temperature. That being said, I know that when I'm entertaining it's all about simple meals with bold flavors and a nice cool glass of wine to pair!
One of my favorite quotes of all times has to be, "I enjoy cooking with wine, sometimes I even put it in the food...", and today this was my mantra! I decided that in the midst of my entertaining, I would create a lightened up white wine cream sauce to pair with some lemon pepper chicken that was cooked up in the crock pot. Hey, the oven is my enemy right now when it's 100+ degrees outside.
To lighten up this fabulous white wine cream sauce, I used half and half instead of heavy cream and added plenty of fresh herbs straight from my backyard garden. I also had some Woodbridge by Robert Monday Sauvignon Blanc on hand (a must for any get-together) which I used as the base to the sauce. As the wine cooks down, magic happens in the skillet; giving you condensed and amazing flavors with little effort.
Woodbridge by Robert Mondavi wines are perfect for sharing with friends and neighbors at summer block parties, sparking spontaneous moments and making the event even more fun. This trusted wine brand has been around for over 30 years now, and is definitely one of my favorites to have around for entertaining!
Check out the Simple Entertaining Social Hub for more wine and food inspiration!
Light White Wine Cream Sauce
Servings: 4 • Size: About 1/4 Cup • Calories: 109.4 • Fat: 4.9 g • Carb: 2.6 g • Fiber: 0.1 g • Protein: 0.9 g • Sugar: 1.2 g • Sodium: 33.4 mg
1 Tbsp. Light Butter
2 Green Onions, Chopped
1/4 C. Fresh Basil Leaves, Minced
1 C. Woodbridge by Robert Monday (I used Sauvignon Blanc today.)
1/2 C. Half and Half
Pinch Italian Seasoning
Salt & Pepper to Taste
Lightly coat the inside of a medium skillet with non-stick cooking spray.
Add 1 Tbsp. butter, 2 chopped green onions, and 1/4 C. minced basil to the skillet and heat over medium-heat to sauté the herbs for a few minutes.
Stir in 1 C. white wine and continue to cook to reduce the liquid by about half.
Once done, add 1/2 C. half and half and continue to cook for another 2-3 minutes to reduce again.
Add a pinch of Italian seasoning and add salt and pepper to taste.
Remove from the heat and serve right away!