Type what you have

Ingredients

• ✓ white wine
• portobello mushroom
• olive oil
• butter
• shallot

Instructions

1. 1 Preheat grill for high heat.
2. 2 Place mushrooms onto the grill, smooth side up. Grill until they start to soften, about 10 minutes. Turn over, and grill on the other side for about 5 minutes.
3. 3 Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add the shallot, and fry for a few minutes, stirring frequently.
4. 4 Remove mushrooms to a cutting board, and slice. Place into the skillet, and increase the heat to high. Cook for about a minute, then pour in the wine. Continue to cook and stir until the wine is nearly evaporated. Remove from heat, and serve.

By Allrecipes Member

Ingredients

• ✓ white wine
• olive oil
• red bell pepper
• shallot
• chicken broth
• sour cream

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
2. 2 When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

By Skapino

Ingredients

• ✓ white wine
• leek
• butter
• salt
• parsley

Instructions

1. 1 Cut leeks about 1/4 inch above the roots and inspect for any soil. If soil is found, make another cut about 1/4 inch above the first one.
2. 2 Trim away the dark green sheaths, and again, inspect for soil. Tear away the outer layer of the white part of the leek, as it will be tough. Clean and reserve sheaths for seasoning, if desired.
3. 3 Cut leeks lengthwise, making narrow cuts, about 1/4 inch wide (julienne cut). If any soil is found, place cut leeks in a colander and submerge in a bowl of water. Swish gently, allowing any sediment to settle to the bottom. Remove leeks from the water, drain, and pat dry with paper towels.
4. 4 Melt 2 tablespoons butter in a non-stick skillet over medium heat until foamy. Add leeks and cook, stirring constantly, about 4 minutes. Pour in wine and cook until leeks are tender, about 1 minute.
5. 5 Remove from heat and stir in remaining butter. Season with salt and garnish with fresh parsley.

By Bibi

Ingredients

• ✓ white wine
• butter
• garlic
• oyster mushroom
• salt
• black pepper
• parsley

Instructions

1. 1 Melt butter in a heavy skillet over medium heat. Add garlic and cook until fragrant, 30 seconds. Add mushrooms and cook, stirring occasionally so mushrooms don't burn, for 3 minutes.
2. 2 Pour in the white wine and cook until the alcohol evaporates and mushrooms are soft, about 2 minutes. Season with salt and pepper and serve sprinkled with parsley.

By thedailygourmet

Ingredients

• ✓ white wine
• olive oil
• garlic
• mushroom
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium-low heat. Add garlic and sauté until fragrant but not brown, about 2 minutes.
2. 2 Add mushrooms and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in balsamic vinegar and wine; cook until mushrooms are tender, about 2 more minutes. Season with salt and pepper.

By CHRISTYJ

Ingredients

• ✓ white wine
• garlic clove
• olive oil
• chicken broth
• milk
• heavy cream
• potato
• salt
• pepper

Instructions

1. 1 Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl.
2. 2 Heat oil in a large saucepan over low heat. Add the garlic paste and cook just until the paste begins to color, stirring constantly. Stir in the chicken broth and wine. Bring mixture to a boil.
3. 3 Reduce heat and simmer for 30 minutes. Stir in the milk, cream and potato and simmer for another 30 minutes.
4. 4 Puree soup in blender, return to saucepan and simmer. Add salt and pepper to taste. Ladle into bowls and serve with buttered French bread.

By MARBALET

Ingredients

• ✓ white wine
• olive oil
• red bell pepper
• garlic
• salt
• black pepper
• green bean
• feta cheese

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Stir red bell pepper and garlic into hot oil; season with salt and black pepper. Cook and stir until the bell pepper is tender, 5 to 7 minutes.
2. 2 Stir green beans with bell pepper. Pour white wine over the green bean mixture. Place a cover on the skillet and cook until the green beans are tender, about 10 minutes.
3. 3 Stir the green bean mixture. Sprinkle feta cheese over the mixture. Replace cover and continue cooking until the feta softens, about 3 minutes.

By Allrecipes Member

Ingredients

• ✓ white wine
• olive oil
• onion
• mushroom
• garlic
• asparagus
• thyme
• black pepper
• vegetable broth
• heavy cream

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add onions, mushrooms, and garlic; cook and stir until onions soften, about 5 minutes. Add asparagus, wine, thyme, and black pepper; cook and stir until asparagus is tender, about 5 minutes. Pour in 2 cups broth; simmer until flavors combine, 5 to 10 minutes.
2. 2 Purée soup with an immersion blender until smooth; stir in cream. Add remaining 1 cup broth until soup reaches desired consistency; simmer until heated through, 5 to 10 minutes.

By Sara

Ingredients

• ✓ white wine
• olive oil
• butter
• shallot
• garlic
• arborio rice
• vegetable stock
• parmesan cheese
• parsley
• salt
• white pepper

Instructions

1. 1 Heat olive oil and butter in a large pan over medium-high heat until butter is melted. Reduce heat to medium-low; add shallot and garlic. Cook and stir until shallots are translucent but not brown, about 5 minutes.
2. 2 Pour in rice and stir until rice is coated in oil and has started to toast, about 5 minutes. Pour in wine and let it simmer until mostly evaporated, then stir in 1⁄3 of the boiling vegetable broth; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite. You may not need all the vegetable stock.
3. 3 Remove from heat. Stir in grated Parmesan cheese, parsley, salt, and white pepper until well combined. Serve immediately.

By thedailygourmet

Ingredients

• ✓ white wine
• water
• salt
• grit
• olive oil
• tasso ham
• onion
• green bell pepper
• shrimp
• heavy cream
• salt
• black pepper
• green onion

Instructions

1. 1 Bring water and 1 pinch salt in a saucepan to a boil; slowly stir in grits, stirring constantly. Reduce heat to low; simmer grits until tender and smooth, about 20 minutes, stirring often. Set aside and keep warm.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add ham; cook and stir until crisp. Stir in onion and bell pepper; cook until onion is translucent, about 4 minutes. Add shrimp; cook until just pink, 30 to 45 seconds. Transfer shrimp to a plate; set aside.
3. 3 Pour wine into the skillet; stir, scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Slowly add cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
4. 4 Divide grits between 2 serving plates; line edges of plates with 10 shrimp. Pour cream sauce over grits; sprinkle servings with green onions.

By Amber Taylor Futch

Ingredients

• ✓ white wine
• chive
• cornstarch
• almond milk
• black pepper
• salt
• thyme
• garlic
• shallot
• cremini mushroom
• olive oil
• green bean
• salt
• water
• brown sugar
• almond
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a small baking sheet with foil and coat with cooking spray.
2. 2 Toss almonds with brown sugar, 1 tablespoon water, and 1/8 teaspoon salt in a small bowl. Spread on the prepared baking sheet.
3. 3 Bake in the preheated oven, stirring once, until toasted, about 10 minutes. Let cool; break apart clusters.
4. 4 Cook green beans in lightly salted boiling water in a large skillet, covered, about 5 minutes. Drain. Transfer beans to a large bowl of ice water; drain again. Place in a large bowl.
5. 5 Heat oil in skillet over medium-high heat. Add mushrooms, shallots, garlic, thyme, and 1/4 teaspoon each salt and pepper. Cook, stirring, until mushrooms are browned and tender and any liquid has evaporated, about 8 minutes. Add to beans and toss to coat. Transfer to a 1 ½- to 2-quart baking dish.
6. 6 Whisk almond milk, wine, cornstarch, and remaining 1/4 teaspoon each salt and pepper in a small bowl. Add to skillet; cook, stirring, over medium heat until thickened and bubbly, scraping up any browned bits, 4 to 7 minutes. Remove from heat and stir in chives. Pour over bean mixture in the baking dish.
7. 7 Bake until bubbly, about 30 minutes. Sprinkle with almonds. Let stand for 10 minutes before serving.

By coweed

Ingredients

• ✓ white wine
• white sugar
• soy sauce
• chicken broth
• tofu
• salt
• pepper
• cornstarch
• oil
• onion
• tomato
• green bean
• bamboo shoot
• chicken broth
• cornstarch
• water

Instructions

1. 1 In a small bowl, stir together the white sugar, soy sauce, white wine and 1/2 cup of chicken broth. Set the sauce aside.
2. 2 Pat the tofu dry with paper towels, and cut into cubes. Season the cubes with salt and pepper. Sprinkle 1 tablespoon of cornstarch over them on all sides.
3. 3 Heat a little more than 1 inch of oil in a large deep skillet over medium-high heat. If you have a deep-fryer, fill to the recommended level, and heat the oil to 375 degrees F (190 degrees C). When the oil is hot, add the tofu, and fry until golden brown on all sides. Turn occasionally. Remove from the oil with a slotted spoon, and drain on paper towels.
4. 4 In a separate skillet, heat one tablespoon of oil over medium-high heat. Add the onions and green beans; cook and stir for 3 to 5 minutes. Season with salt and pepper. Stir in the tomatoes, and cook until they begin to break apart, about 4 minutes. Add the bamboo shoots, and stir to blend.
5. 5 Stir the sauce into the skillet with the beans, and bring to a boil. Cook for 5 minutes, stirring occasionally. If the liquid starts to evaporate too much, stir in up to 1 cup of chicken broth.
6. 6 Mix together the remaining 2 tablespoons of cornstarch and water until cornstarch is dissolved. Stir this into the sauce in the skillet. Simmer, stirring gently, until the sauce clears and thickens. Add the fried tofu, and stir to coat with the sauce.

By SHARONLIN

Ingredients

• ✓ white wine
• white sugar
• mustard
• white vinegar
• egg

Instructions

1. 1 In the top of a double boiler, whisk together sugar, mustard, vinegar, wine, and eggs. Cook over simmering water, whisking constantly, for 8 minutes, or until thick. Allow to cool in refrigerator. Store in sealed containers in refrigerator for up to 2 months.

By jeaniehal

Ingredients

• ✓ white wine
• pear
• garlic
• dijon mustard
• white balsamic vinegar
• black pepper
• salt
• olive oil

Instructions

1. 1 Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.

By Jill Tall

Ingredients

• ✓ white wine
• shallot
• bay leaf
• black peppercorn
• white wine vinegar
• heavy cream
• butter

Instructions

1. 1 Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
2. 2 Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

By Jay

Ingredients

• ✓ white wine
• all-purpose flour
• nutmeg
• swiss cheese
• gruyere cheese
• salt
• bread

Instructions

1. 1 Bring wine to a simmer in a fondue pot over medium-low.
2. 2 Stir in flour and nutmeg until well combined.
3. 3 Add Swiss and Gruyère cheeses, 1/4 pound at a time, mixing after each addition until cheese is melted. Season with salt.
4. 4 Serve with cut-up French bread.
5. 5 Enjoy!

By Sheila

Ingredients

• ✓ white wine
• leek
• water
• salt
• caper
• vinaigrette

Instructions

1. 1 Chop off the root and dark green ends off the leek. Keep only the whites and light green center. Slice leek in half lengthwise, then slice each half lengthwise into quarters.
2. 2 Pour water into a saucepan. Add white wine and salt, and bring to a simmer over medium heat.
3. 3 Add leeks to the hot liquid and reduce heat to medium-low. Cover saucepan and simmer until leeks are fork-tender, about 15 minutes.
4. 4 Meanwhile, pour capers into a mesh strainer and run under the faucet for about 5 minutes to wash off the brine.
5. 5 Strain leeks and arrange on plates. Sprinkle with vinaigrette and capers. Serve hot.

By Brian Genest

Ingredients

• ✓ white wine
• onion
• margarine
• beef consomme
• beef broth
• water
• swiss cheese
• bread

Instructions

1. 1 In a large pot over medium high heat, saute the onions in the butter or margarine for about 5 minutes, or until tender. Add the consomme, broth, water and wine. Reduce heat to low and simmer for 45 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 In individual oven-proof bowls, break up Swiss cheese slices and place one slice in the bottom of each bowl. Place one slice of bread on each slice of cheese. Ladle in the soup, place another slice of bread on top and cover with more Swiss cheese. Put bowls in the oven and allow cheese to melt on top.

By JESSICADEZ

Ingredients

• ✓ white wine
• lemon juice
• heavy cream
• shallot
• butter
• cayenne pepper
• salt

Instructions

1. 1 Gather ingredients.
2. 2 Place wine, lemon juice, cream, and shallots in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium and let simmer until liquid is reduced by about 75%, 4 to 5 minutes.
3. 3 Reduce heat to the lowest setting and whisk in 2 cubes butter. Keep butter moving until it completely melts. Add a few more cubes, whisking continuously so butter emulsifies into wine-lemon juice mixture.
4. 4 Continue to add remaining butter, a few cubes at a time, until sauce has a thick, luxurious texture, 4 to 6 minutes.
5. 5 Remove the saucepan from heat. Season with cayenne pepper and salt.

By John Mitzewich

Ingredients

• ✓ white wine
• cooking spray
• steelhead trout fillet
• dijon mustard
• garlic
• lemon juice
• dill weed
• lemon pepper seasoning

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
3. 3 Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.

By Nora

Ingredients

• ✓ white wine
• olive oil
• mustard
• garlic
• lemon
• orange
• basil
• tiger prawn

Instructions

1. 1 In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
2. 2 Heat an outdoor grill to high heat.
3. 3 Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
4. 4 If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.

By kathie

Ingredients

• ✓ white wine
• butter
• garlic
• lemon
• red pepper flakes
• black pepper
• mussel
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large stockpot over medium heat. Add garlic and let sizzle for about 30 seconds. Stir in lemon zest and red pepper flakes for about 45 seconds.
3. 3 Quickly pour wine into the pot and season with black pepper. Bring sauce to a boil; add mussels and cover immediately. Shake pot and let boil for 1 minute.
4. 4 Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover, and cook until all shells are open, 1 to 3 minutes.
5. 5 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ white wine
• potato
• vegetable oil
• onion
• bacon
• salt
• black pepper
• reblochon cheese

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled. Peel and slice potatoes.
2. 2 Heat oil in a large skillet over medium heat and cook onions until soft and translucent, about 5 minutes. Add potatoes and bacon, cover, and simmer over medium-low heat for 15 minutes. Add wine, salt, and pepper.
3. 3 Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
4. 4 Transfer potato mixture to the prepared baking dish and cover with Reblochon cheese.
5. 5 Bake in the preheated oven until cheese is melted and slightly browned, about 30 minutes.

By Valerie

Ingredients

• ✓ white wine
• butter
• onion
• thyme
• beef consomme
• bay leaf
• baguette
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a large skillet over medium-high heat. Add onion and sauté for 5 to 10 minutes, or until tender. Stir in thyme, then remove from the heat.
3. 3 In a large pot over high heat, combine the consommé, bay leaves, and white wine. Bring to a boil, then reduce heat to low, stir in the sautéed onions, and cook until heated through, 10 to 15 minutes.
4. 4 Ladle soup into four individual oven-safe bowls, filling each about 3/4 full. Top each bowl with two baguette slices and cover with mozzarella.
5. 5 Bake in the preheated oven until mozzarella is melted and bubbly, 10 to 15 minutes.

By Stephanie

Ingredients

• ✓ white wine
• vegetable oil
• hanger steak
• shallot
• beef broth
• anchovy fillet
• butter
• parsley
• chervil
• thyme

Instructions

1. 1 Heat vegetable oil in a heavy skillet over medium-high heat. Cook steaks to desired doneness, about 5 minutes per side for medium; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate to rest.
2. 2 Place shallots in the skillet and cook until beginning to soften, about 2 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and anchovy; cook until thickened to sauce consistency, 2 to 3 minutes. Remove skillet from heat; whisk butter in gradually. Stir parsley, chervil, and thyme into the sauce. Purée sauce in the skillet with an immersion blender until smooth.
3. 3 Cut steaks into thin slices across the grain; spoon sauce over slices.

By gremlinhill

Ingredients

• ✓ white wine
• potato
• bacon
• butter
• onion
• creme fraiche
• reblochon cheese
• salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil over high heat; add potatoes, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; steam dry, 1 to 2 minutes.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
3. 3 Cook bacon in a skillet over medium-high heat for about 5 minutes. Transfer bacon to a plate; discard grease. Melt butter in the same skillet. Add onions; cook and stir until translucent, about 5 minutes. Return bacon to the skillet. Add wine; simmer until nearly evaporated. Remove from heat.
4. 4 Place ½ potatoes into the prepared dish; spread ½ bacon mixture over top. Layer in remaining ½ potatoes, spread crème fraîche over top, then add remaining ½ bacon mixture. Remove and discard rind from Reblochon. Cut cheese into thin slices; layer evenly over top of casserole.
5. 5 Bake in the preheated oven until cheese is melted and slightly browned, about 15 minutes. Season with salt and black pepper. Serve hot.

By drodrigues101

Ingredients

• ✓ white wine
• all-purpose flour
• paprika
• chicken breast
• swiss cheese
• ham
• butter
• chicken bouillon granules
• heavy cream
• cornstarch

Instructions

1. 1 Mix flour and paprika together in a shallow bowl.
2. 2 Pound chicken breasts to a thickness of 1/4 inch. Place one slice Swiss and one slice ham onto each breast, leaving the outer 1/2 inch uncovered. Roll chicken over filling, dip in flour mixture to coat on all sides, and secure with toothpicks.
3. 3 Melt butter in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned on all sides, 5 to 8 minutes. Add wine and bouillon. Reduce the heat to low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Transfer chicken to a warm platter and remove the toothpicks. Whisk cream and cornstarch together in a small bowl; slowly pour into the skillet, whisking constantly to blend with remaining wine mixture. Cook, stirring often, until sauce thickens, 3 to 5 minutes.
5. 5 Pour sauce over chicken and serve immediately.

By Behr

Ingredients

• ✓ white wine
• water
• white wine vinegar
• onion
• garlic
• mustard seed
• mustard
• garlic powder
• salt
• canning jar
• lid
• ring

Instructions

1. 1 Gather all ingredients.
2. 2 Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes.
3. 3 Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onion and garlic.
4. 4 Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap and let sit at room temperature until mixture thickens, 24 to 48 hours.
5. 5 Purée mustard mixture to desired consistency using a stick blender.
6. 6 Transfer mustard mixture to a saucepan and add enough water to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
7. 7 Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
8. 8 Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings. Refrigerate mustard until flavors blend, at least 1 week.
9. 9 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ white wine
• escargot
• butter
• garlic
• mushroom
• cream
• flour
• tarragon
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
2. 2 Place escargots in a small bowl and cover with cold water. Let sit for 5 minutes to remove any canned flavor they may have. Drain escargots and pat dry with a paper towel.
3. 3 Melt butter with garlic in a large skillet over medium-high heat. Add escargots and mushroom caps; cook and stir until mushroom caps begin to soften, about 5 minutes.
4. 4 Whisk together wine, cream, flour, tarragon, and pepper in a small bowl until well combined. Pour into the skillet and bring to a boil. Cook, stirring occasionally, until sauce thickens, about 10 minutes. Remove from the heat.
5. 5 Place mushroom caps into the prepared baking dish, with the tops facing down. Spoon an escargot into each mushroom cap. Pour sauce from the skillet over mushroom caps, then sprinkle grated Parmesan cheese over top.
6. 6 Bake in the preheated oven until cheese has turned golden brown, 10 to 15 minutes.

By CraZee A

Ingredients

• ✓ white wine
• pork tenderloin
• tarragon
• garlic powder
• butter
• flour
• chicken bouillon granules
• mustard
• heavy cream
• almond
• green onion

Instructions

1. 1 With a meat mallet, pound the tenderloin slices to 1/4-inch thick. Combine tarragon and garlic powder in a small bowl, and sprinkle the mixture over the cutlets. Rub the seasoning into the meat, cover, and refrigerate for 1 hour to blend the flavors.
2. 2 Melt 1 tablespoon of butter in a skillet over medium heat until the foam disappears. Brown half of the tenderloin pieces in the butter, 3 to 4 minutes per side. Do not crowd pan. Repeat with the remainder of the pork pieces and 1 more tablespoon of butter. Set the pork pieces aside on a warm platter.
3. 3 Melt remaining 2 tablespoons of butter in the skillet over medium heat; stir in the flour until smooth and the mixture starts to fry. Gradually whisk in wine, stirring constantly until the flour mixture and wine are blended; stir in chicken bouillon granules and Dijon mustard. Allow the sauce to boil for 1 minute; whisk in the cream. Bring the mixture almost to the boiling point, and stir in the almonds and green onions. Pour sauce over the pork, and serve.

By Diana N