à Cut chicken breasts in half.
à In a bowl, mix wine, basil & pepper.
à Sautée chicken in butter until cooked (approx 5 minutes).
à Add wine mixture and simmer on low.
à Cook fettuccine & toss with parmesan & chicken/wine mixture.
à Top with mozzarella cheese (optional)

Wine Suggestion: Italian Pinot Grigio

à Place chicken breasts in a large baking dish.
à Mix salsa, pepper, cayenne, wine and olive oil; pour over chicken.
à Bake uncovered at 375º F until chicken is cooked (40-45 minutes), basting with liquids every 10 minutes to keep moist.
Wine Suggestion: Unoaked Chardonnay
 

à Place chicken in a large baking dish.
à Mix lemon juice, peel, garlic, pepper, salt, & white wine, and pour over chicken.
à Bake uncovered at 375º F, turning once, for 50 minutes. Baste often.
Wine Suggestion: Gewurztraminer.

à In a large frying pan, brown drumsticks in butter.
à Add broth, wine, garlic, thyme, rosemary, salt & pepper.
à Cover & simmer 30 minutes, turning after 15 minutes.
à In a bowl, mix cornstarch into the wine. Stir into pan juices and cook until thick and clear (3-5 minutes).
à Serve chicken with mixture poured over top.
Wine Suggestion: Sauvignon Blanc

à Place fillets in a large baking dish.
à Cover each piece with 2 slices tomato, olives, feta, and a dash of parsley. Splash each piece with white wine.
à Cook at 425º F until fish flakes easily, approx 10 minutes.
Wine Suggestion: Verdiccio (or other dry Italian white)

à Place cloves and wine in a small saucepan.
à Cover & simmer on medium for 20 minutes.
à Remove & crush cloves. Add butter & enough of the wine mix to achieve desired consistency.