you KNOW i love me a good cocktail. but i also LOVE a delicious glass of wine with a nice meal. but i never seem to quite finish a bottle in the first day or two and it ultimately finds its way into my cooking wine section.

recently, my sister-in-law reached out to me after i posted about my favorite chicken with prosciutto and sage and she had a fabulous question. how do you know which wines to use when you are cooking? 

let's start by covering the reasons WHY you might need to use wine for cooking. wine can be added to food for a list of reasons. it is often used as a cooking liquid for braises. it can be used to deglaze a pan to get all those crispy, tasty bits that stick to the bottom of the pan to come loose and flavor your pan sauces. it can be used to add flavor or moisture to a dish. it is often used to add acidity to dishes. let's just say, both red and white wines can be very versatile in your kitchen. 

now here are some guidelines for selecting the right wine for you to cook with and my favorite options.

• most importantly, please do not spend much money on your cooking wine. it should be something you are willing to drink, but there is no need to exceed the $12-$15 dollar range. in fact, i like to stick within the $5.99-$6.99 at my local trader joes. if you have the time, you can taste the wines there or at your local whole foods to find one you like. not a drinker? just ask the employee working the wine section what they might recommend within the price range you are looking for. 

• the wine should be dry. whether you are dealing in white or red wine, not too sweet and not too oakey is key. too much sugar in your wine can cause it to caramelize or give a savory dish an unwanted sweetness. a white wine with a lot of oak flavors may turn bitter while you cook it. sticking to something with dry and crisp for whites and dry and robust with reds are a good rules of thumb. 

• good drinking wine that's a few days old and past its prime or sparkling wine that has gone flat are both GREAT alternatives. assuming that the wine falls into the not to sweet, not to much oak categories.

• if you abstain from using alcohol in cooking or in life, there are some great alternatives for both white and red wine when need be. in place of white, you could use some white wine vinegar, lemon juice or white grape juice in many cases. in place of red you could use any dark juice like cherry or grape, red wine vinegar or some type of stock whether that be chicken, beef or veggie. 

still just hoping i'll just tell you what to get? well wait no longer. 

recommended white wine: pinot gris, non sweet pinot grigio, non oakey chardonney
my favorite: sauvignon blanc

recommended red wine: merlot, cabernet sauvignon, malbec, non sweet zinfendel
my favorite: pinot noir
xo, a

these days, i feel like i'm spinning my wheels a bit. it has been a true blessing to have all my businesses grow over the summer, but my schedule has filled up to the MAX. in fact, for the first time ever i had to turn away a marketing opportunity because I JUST CAN'T. 

now i know, i know, this sounds a bit like complaining. i'm not. i promise. i am insanely grateful and somedays i literally have to pinch myself that wes and i are building the life we always dreamed of. when i'm delivering cakes on a special occasion or teaching a kid to take his first strokes, my heart literally bursts with joy. i cry happy tears OFTEN. 

BBBUUUUUUUTTTTTTTTTT. yup, there it is. 

now that i'm cooking for work, sometimes at the end of the day, the idea of cooking one more meal is just too much. so i've taken one of my favorite dishes and pretty much made it as easy as possible. i've taken the laborious parts out of chicken saltimbocca, but managed to keep all the flavor. the prep on this dish is a cinch and it really only requires one pan and one platter. easy to make. easy clean up. easy when i just can't. 

chicken with prosciutto and sage
serves: 2
prep time: 5 minutes
active time: 20 minutes
total time: 25 minutes
ingredients: 10-12 oz chicken tenders. 2 oz prosciutto, chopped into 1 inch pieces. 8 medium sage leaves, chiffonade (thin slices). 4 tbs butter, divided. .25 cup dry white wine. .75 cup chicken stock. 1 tsp kosher salt. .25 tsp fresh ground black pepper. 2 cups arugula for serving. large heavy enamel or cast iron pan (you can always use whatever large pan you have on hand if you don't have either of those). 

start by heating your pan over medium low heat. add in your prosciutto and cook until it has crisped. 5-7 minutes. while your prosciutto is crisping, pat your chicken dry and season it with half the salt and pepper. 

remove the crispy prosciutto and place it on a paper towel so the excess fat can dry off.

add half the butter and increase the heat to medium high. 

when the butter has melted and is sizzling, add in the chicken and cook till browned on each side, about 3 minutes a side. 

remove the chicken to a platter. 

add the remaining butter and the white wine. bring the liquid to a heavy simmer and cook until the wine is reduced by half. about 2 minutes. 

pour in the chicken stock and most of the sage (keep a few fresh bits for garnish). bring the liquid back to a simmer and cook until it has reduced again by half. about 3 to 5 minutes. 

add the chicken back to the pan as well as the prosciutto and let it simmer till the chicken is nice and saucy and warmed through. about 2 minutes. 

serve your chicken on a bed of arugula and drizzle with the sauce. 

top with any additional sage for garnish and serve hot. 

xo, a

chicken with prosciutto and sage
serves: 2
prep time: 5 minutes
active time: 20 minutes
total time: 25 minutes
ingredients: 10-12 oz chicken tenders. 2 oz prosciutto, chopped into 1 inch pieces. 8 medium sage leaves, chiffonade (thin slices). 4 tbs butter, divided. .25 cup dry white wine. .75 cup chicken stock. 1 tsp kosher salt. .25 tsp fresh ground black pepper. 2 cups arugula for serving. large heavy enamel or cast iron pan (you can always use whatever large pan you have on hand if you don't have either of those).
tart by heating your pan over medium low heat. add in your prosciutto and cook until it has crisped. 5-7 minutes. while your prosciutto is crisping, pat your chicken dry and season it with half the salt and pepper. remove the crispy prosciutto and place it on a paper towel so the excess fat can dry off. add half the butter and increase the heat to medium high. when the butter has melted and is sizzling, add in the chicken and cook till browned on each side, about 3 minutes a side. remove the chicken to a platter. add the remaining butter and the white wine. bring the liquid to a heavy simmer and cook until the wine is reduced by half. about 2 minutes. pour in the chicken stock and most of the sage (keep a few fresh bits for garnish). bring the liquid back to a simmer and cook until it has reduced again by half. about 3 to 5 minutes. add the chicken back to the pan as well as the prosciutto and let it simmer till the chicken is nice and saucy and warmed through. about 2 minutes. serve your chicken on a bed of arugula and drizzle with the sauce. top with any additional sage for garnish and serve hot.