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Chicken Riesling

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Chicken Riesling is a classic French-inspired dish featuring tender chicken simmered in a creamy white wine sauce with mushrooms and shallots. Perfect for a sophisticated dinner that’s surprisingly easy to prepare, this dish pairs beautifully with rice, pasta, or crusty bread.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1½ lbs/680g)
  • 2 tbsp olive oil or unsalted butter
  • 1 medium shallot, finely chopped
  • 3 garlic cloves, minced
  • 1 cup (240ml) Riesling wine (or another dry white wine)
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1 tbsp Dijon mustard
  • 8 oz (225g) cremini or button mushrooms, sliced
  • 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Season and Sear the Chicken:
    • Pat the chicken breasts dry and season both sides with salt and pepper.
    • Heat the olive oil or butter in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, or until golden brown. Remove the chicken and set aside.
  2. Sauté the Vegetables:
    • In the same skillet, add the chopped shallot and cook for 1-2 minutes until softened. Add the garlic and mushrooms, cooking for another 3-4 minutes until the mushrooms are tender.
  3. Deglaze the Pan:
    • Pour in the Riesling wine, scraping the bottom of the skillet to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
  4. Add the Sauce Ingredients:
    • Stir in the chicken broth, heavy cream, Dijon mustard, and thyme. Mix until combined.
  5. Simmer the Chicken:
    • Return the seared chicken to the skillet. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
  6. Adjust Seasoning and Serve:
    • Taste the sauce and adjust salt and pepper as needed. Garnish with chopped parsley and serve hot over rice, pasta, or mashed potatoes.

Notes

  • Riesling adds a slight sweetness to the sauce. If you prefer a drier flavor, substitute with Sauvignon Blanc or Pinot Grigio.
  • For a lighter option, substitute heavy cream with half-and-half or a mixture of milk and Greek yogurt.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid curdling.

Find it online: https://ukfinda.com/chicken-riesling/