What type of white wine would you recommend?

@Uncle Jess, I agree with you! In fact, I planned to sub chicken stock in the recipe and save the wine for drinking.

I don't disagree with the other answer, but, if you are not a wine drinker you might want to skip the wine and replace it with a little chicken stock and just a dash of white vinegar to add a little acidity. There is not a lot of wine in the recipe and most white wines would be overpowered by the other ingredients anyhow. If you plan to serve wine to others, I would just buy whatever they like.

Did you use that in the recipe as well? I'm just looking for a good wine to cook with, not a wine drinker myself!

I made this and paired it with a Gruner Veltliner - Franz Etz to be specific. It was a great compliment!