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    You are in: Home / Community Forums / Cooking Q & A / Question:Chicken Dijonnaise
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    Question:Chicken Dijonnaise

    Tue Feb 05, 2013 12:04 pm
    Newbie "Fry Cook" Poster
    Chicken Dijonnaise

    What type of white wine should be used for this recipe or what is a good substitute?
    Tue Feb 05, 2013 12:47 pm
    Forum Host
    I like cooking with a dry white wine, chardonnay or pinot grigio. If I don't have any on hand, I keep a bottle of extra dry white vermouth (it keeps forever) around.
    You could also leave the wine out completely and use chicken stock or broth. Dont to use chicken bouillon cubes as they are mostly salt, and can make the dish too salty.
    Tue Feb 05, 2013 1:19 pm
    Forum Host
    I myself like sauvignon blanc in recipes. Chardonnay can be oaky and noticeable, although not all are oaky. And I use dry white vermouth very often when a recipe does not call for a lot of wine, too. Such a handy thing to keep around.
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