A question about a recipe: Chicken Breast with cream of herb sauce My white wine is in the fridge.

Haven't done this specific recipe, but for any saute where you use wine to deglaze, then make a quick reduction sauce - room temp is optimal, if you're planning ahead. However, I've used it straight from the fridge endless times, when I don't have time or am making an impromptu meal. Really makes no difference that I can see....beyond taking an extra few seconds to come to a boil. (Am sure someone will pop in to say I'm wrong, but that's been my experience making roughly 4372 sautes ;-)

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SKK added over 1 year ago

I am popping in to say I agree with you amysarah!

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ChefJune added over 1 year ago

I too am popping in to say "You're RIGHT!" ;)

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Phew! Usually, I'm incorrect because that's not how it was done in 1734, when Catherine Di Meshuggeneh first introduced deglazing to a remote province of Outer Slebovia. (I kid. Sort of.) Thanks for the back-up, guys!

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sexyLAMBCHOPx added over 1 year ago

That's what I thought. Just noticed that using wine all the time I never thought about whether or not it nmade a difference. Thank you for the responses. The dish is very good and just posted my comments on katiemr's recipe page.

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