Description
Chicken Riesling is a delightful dish featuring tender chicken cooked in a creamy white wine sauce, complemented by mushrooms and bacon. This recipe offers a restaurant-quality meal that’s simple to prepare at home.
Ingredients
Units
Scale
- Chicken:
- 2 large boneless, skinless chicken breasts
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/4 cup all-purpose flour, for dredging
- Sauce:
- 5-6 strips of bacon, cut into small pieces
- 2 tablespoons butter
- 7 ounces cremini mushrooms, sliced
- 1/4 teaspoon Italian seasoning
- 3 cloves garlic, minced
- 1/2 cup dry Riesling wine
- 3/4 cup heavy cream
- Optional Buttered Parmesan Pasta:
- 8 ounces uncooked spaghetti
- 2 tablespoons butter
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Prepare the Chicken:
- Slice each chicken breast in half lengthwise to create four thinner cutlets.
- Season both sides with garlic powder, salt, and pepper.
- Dredge the chicken in flour, shaking off any excess.
- Cook the Bacon:
- In a large skillet over medium-high heat, cook the bacon pieces until crispy.
- Transfer the bacon to a paper towel-lined plate, leaving about 2-3 tablespoons of bacon fat in the skillet.
- Sear the Chicken:
- In the same skillet with the bacon fat, add the chicken cutlets.
- Cook for 4-5 minutes per side until golden brown.
- Remove the chicken and set aside.
- Sauté the Mushrooms:
- Add butter to the skillet.
- Once melted, add the sliced mushrooms and Italian seasoning.
- Sauté for 5-6 minutes until mushrooms are tender and their liquid has evaporated.
- Stir in the minced garlic and cook for an additional minute.
- Prepare the Sauce:
- Pour the Riesling wine into the skillet, scraping up any browned bits from the bottom.
- Allow the wine to reduce by half, about 2-3 minutes.
- Stir in the heavy cream, bringing the mixture to a simmer.
- Combine and Simmer:
- Return the chicken and bacon to the skillet, ensuring the chicken is submerged in the sauce.
- Let it simmer for about 5 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
- Adjust seasoning with additional salt and pepper if needed.
- Optional Buttered Parmesan Pasta:
- While preparing the chicken, cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente.
- Drain the pasta and return it to the pot.
- Immediately toss with butter and grated Parmesan cheese until well coated.
- Serve:
- Plate the buttered Parmesan pasta, if prepared.
- Top with the chicken and generously spoon the Riesling cream sauce over the top.
- Garnish with freshly chopped parsley if desired.
Notes
- For a non-alcoholic version, substitute the Riesling with chicken broth and a squeeze of lemon juice for acidity.
- This dish pairs well with steamed vegetables or a fresh green salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to prevent the sauce from separating.