Description
Chicken Riesling brings French countryside comfort straight to your dinner table with tender chicken braised in creamy white wine sauce. Delicate herbs and rich flavors combine effortlessly to create a simple yet elegant meal perfect for weeknight dinners or special gatherings.
Ingredients
Scale
Proteins:
- 2 large chicken breasts
- 56 strips bacon
Aromatics & Seasonings:
- 3 cloves garlic
- ½ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- Salt
- Pepper
Cooking Ingredients:
- 2 tablespoons butter
- 7 ounces cremini mushrooms
- Flour
- ½ cup Riesling
- ¾ cup heavy cream
Instructions
- Render 56 bacon strips into crispy, golden pieces in a large skillet over medium-high heat for 6-8 minutes. Transfer bacon to a paper towel-lined plate, keeping the delicious drippings in the pan.
- Season 2 chicken breast halves with ½ teaspoon garlic powder, salt, and pepper. Coat each piece thoroughly in flour, shaking off excess.
- Place floured chicken into the bacon drippings, cooking at 375°F for 4-5 minutes per side until a beautiful golden-brown crust develops. Remove chicken and set aside.
- Melt 2 tablespoons butter in the same skillet. Add 7 ounces sliced cremini mushrooms, ¼ teaspoon Italian seasoning, and 3 minced garlic cloves. Sauté for 3-4 minutes until mushrooms soften.
- Pour ½ cup Riesling into the skillet, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan.
- Stir in ¾ cup heavy cream and reduce heat to low. Simmer the sauce for 2-3 minutes until it starts to thicken slightly.
- Return chicken and bacon to the skillet, nestling them into the creamy sauce. Cover and cook for an additional 5-6 minutes at 325°F until chicken reaches 165°F internal temperature.
- Plate your chicken and spoon the rich, creamy sauce over the top. Serve immediately while everything is hot and perfectly blended.
Notes
- Use thick-cut bacon for maximum flavor and crispy texture in your dish.
- Choose a dry Riesling wine to balance the cream and enhance the overall taste of the sauce.
- Pat chicken dry before seasoning and dredging to ensure a perfect golden-brown crust that seals in moisture.
- For a lighter version, swap heavy cream with half-and-half or Greek yogurt and reduce cooking time slightly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: German
Nutrition
- Serving Size: 4 to 6
- Calories: 570 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 44 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 140 mg