Chardonnay Sauce

recipe courtesy of Chef Frank Campo, Chef of Mart Anthony’s Restaurant, Chicago, Illinois

Makes 1 ½  cups of sauce

  • 3 cloves garlic, chopped                   
  • 1/2 cup chicken broth
  • 2 Tbsp olive oil                       
  • 1/2 cup parsley, chopped
  • 1 cup J. Lohr Estates Riverstone Chardonnay       
  • 1 Tbsp butter
  • salt and pepper to taste

Sauté garlic in extra virgin olive oil. Add J. Lohr Estates Chardonnay, butter, chicken broth, parsley, and a pinch of salt and pepper to taste.

Suggested use—over linguine with seafood, paired with a glass of J. Lohr Estates Riverstone Chardonnay!