Wine Information

Hi i need a side dish to go with chicken in garlic and white wine sauce...?

i want something that is nice, fresh and very simple. Nothing else with garlic in please, so no garlic mash or anything. Something that will look nice and complement the dish. Thanks.

Public Comments

1. Just cut and mix some fresh vegetables like zucchini, squash and peppers. Cook them in a little butter and season with salt and pepper.
2. Do you or anyone else have any Ideas for rice dishes, Preferably a hot rice,Fried rice, Im think of going with an eastern theme
3. French style green beans with a balsamic vinaigrette. Nice contrast of colors and flavors. Plus, both are essentially French cuisine.
4. whole grain rice...wild rice..pasta maybe
5. This is a classic recipe in a lot of cookbooks: I'm offering a variation on Mollie Katzen's in Vegetable Heaven. It tastes great -- really! And you can make it plain or fancy, and either way it's easy. (So easy it's one of the recipes I have had to give to my husband, in order to keep him sharing in the dinner making.) Plus, it's good for you! (High in protein and healthy carbos, some good calcium, and vitamins from the veggie.) Here are the basics: 1/2 lb. orzo (pasta that looks like big rice) 1 lb. cottage cheese 1 c. or more green vegetable (frozen or fresh) -- peas or spinach are classics salt and pepper to taste Parmesan cheese (optional) Cook the orzo according to package directions (usually boil around 10 minutes). Mollie suggests putting frozen peas in the colander, so that when you drain the pasta in the colander, it will defrost the peas. You could try that with spinach too. Put cottage cheese in a bowl, add salt and pepper and stir. (Remember that cottage cheese can be high sodium!) Pour in the pasta and peas, mix well with the cottage cheese, sprinkle with Parmesan if desired. Good hot, warm, or cold the next day, like a salad. Here are some fancies that make it better: Scallions: 1/4 to 1/2 cup (I like a lot) Lemon zest (1/2 to 1 lemon's worth) Chopped fresh chives, dill, oregano, thyme, basil, or mint (but not a combo, I think...) A tiny pinch of nutmeg Pine nuts, lighted toasted in a hot, dry skillet for a couple of minutes Don't try all these at once, although the lemon goes with everything and makes it taste fresh and spring-like.
6. Season some fresh Asparagus and sprinkle with olive oil and grill them in the oven.
7. Pasta, Pasta, Pasta....you can never go wrong that way...who doesn't like pasta?? Or you could do some veggis....or both would be good...
8. stuffed mushrooms - asparagus - risotto - stuffed baked potatoes - spanish rice , i would like any of these w/ the chicken
9. Mmmmm....Yum! I love Baked Macaroni,and it's not a kids dish! It's very yummy! You can go to FoodNetwork.com and search for "baked macaroni"...It will tell you the recipe...Hope you pick my dish!!!:) Remember.... BAKED MACARONI IS SOOO DELISHOUS!!!!
10. i would go with a simple pasta with butter and parmasan cheese
11. chicken rice. prepare rice the normal way but add about a tablespoon of instant chicken bullion to the mix
12. asparagus with lemon butter
13. Orzo Stuffed Peppers 1 (28-ounce) can Italian tomatoes 2 zucchini, grated 1/2 cup chopped fresh mint leaves 1/2 cup grated Pecorino Romano, plus more for sprinkling 1/4 cup extra-virgin olive oil 3 cloves garlic, minced 1 teaspoon salt 1 teaspoon freshly ground black pepper 4 cups chicken broth 1 1/2 cups orzo (rice-shaped pasta) 6 sweet bell peppers (red or yellow) Preheat the oven to 400 degrees F. Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine. Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish. Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up. Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.
14. Maybe some mashed potatoes and some steamed broccoli.It would go nice with the dish and it adds more to it as well.
15. broccoli rabe
16. Chicken and Mushrooms in Garlic White Wine Sauce Substitute your favorite dried herb for the tarragon, if you prefer. Dried basil or parsley would both work in this dish. Ingredients 4 ounces uncooked medium egg noodles 1 pound skinless, boneless chicken breast halves 2 tablespoons all-purpose flour, divided 1/2 teaspoon salt, divided 1/4 teaspoon black pepper, divided 2 tablespoons olive oil, divided 1 tablespoon bottled minced garlic 1/2 teaspoon dried tarragon 1 (8-ounce) package presliced mushrooms 1/2 cup dry white wine 1/2 cup fat-free, less-sodium chicken broth 1/4 cup grated Parmesan cheese Preparation Cook noodles according to package directions, omitting salt and fat. Drain and keep warm. Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently. Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese. Yield 4 servings Nutritional Information CALORIES 350(29% from fat); FAT 11.1g (sat 2.6g,mono 6.2g,poly 1.4g); PROTEIN 34.3g; CHOLESTEROL 99mg; CALCIUM 91mg; SODIUM 502mg; FIBER 1.2g; IRON 2.5mg; CARBOHYDRATE 26.5g
17. A simple pasta tossed with olive oil and a few of your favorite veggies would be good.
18. buttered pasta and a simple tossed salad.
19. rice pilaf and asparagus
20. rice