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!