I would use an inexpensive savignon blanc
or pinot grigio
. You should't cook with really good wine, IMO but it does need to be drinkable.
I usually have a big bottle of Mezza Corona PG
) in my fridge for cooking. And drinking in the summer.
I would not recommend using a California Chardonnay as they are usually quite oak-ey tasting which gets transferred to the food. SB and PG are usually quite dry and neutral tasting.
French wines made from chardonnay grapes often aren't as oak-ey but can be pricey.