Description
Chicken riesling brings together tender chicken breasts with a light, fruity white wine sauce that feels both elegant and comforting for your dinner table. The riesling’s subtle sweetness balances beautifully with the chicken’s richness, making this a dish you can serve to guests or enjoy on a simple weeknight.
Ingredients
Scale
Protein and Aromatics:
- 5 strips bacon, cut into small pieces
- 2 large chicken breasts, cut in half lengthwise
- 3 cloves garlic, minced
Seasonings and Coating:
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
- Salt and pepper to taste
- Flour for dredging
Sauce and Pasta:
- 2 tablespoons butter
- 7 ounces cremini mushrooms, sliced
- 1/2 cup Riesling wine
- 3/4 cup heavy cream
- 8 ounces uncooked spaghetti
- 2 tablespoons butter
- 1/2 cup freshly grated parmesan cheese
Instructions
- Cook 8 ounces of spaghetti in salted boiling water for 8-10 minutes until al dente, then drain and toss with 2 tablespoons of butter and 1/2 cup of freshly grated parmesan cheese, setting it aside on a plate.
- Cut 5-6 strips of bacon into small pieces and fry them in a large skillet over medium-high heat (375°F) for 5-7 minutes until crispy, then transfer to a paper towel-lined plate while leaving 2-3 tablespoons of bacon fat in the pan.
- Cut your 2 large chicken breasts in half lengthwise to create 4 cutlets, then season each piece with 1/2 teaspoon of garlic powder, salt, and pepper before dredging them in flour and shaking off any excess.
- Place the floured chicken into your hot skillet with the bacon fat and cook over medium-high heat for 4-5 minutes on each side until golden brown, transferring the cooked pieces to a clean plate.
- Add 2 tablespoons of butter and 7 ounces of sliced cremini mushrooms to your skillet and cook over medium-high heat for 5-6 minutes until the mushrooms brown and release their liquid, then stir in 3 minced cloves of garlic and 1/4 teaspoon of Italian seasoning and cook for 1 minute.
- Pour 1/2 cup of Riesling wine into the skillet and scrape up all the browned bits stuck to the bottom, letting the wine reduce by half over medium-high heat for about 2-3 minutes.
- Stir 3/4 cup of heavy cream into your sauce and return the chicken and bacon to the skillet, then simmer everything together over medium heat for 5 minutes until the sauce thickens and your chicken reaches an internal temperature of 165°F.
- Divide your buttered parmesan pasta between serving plates and top each portion with the chicken and mushroom sauce.
Notes
- Don’t skip shaking off the excess flour from your chicken cutlets, as this keeps the sauce from becoming gummy and ensures a cleaner coating.
- When you sear the mushrooms, give them time to release their moisture before adding garlic, which prevents them from steaming and helps them develop better flavor.
- A Riesling with some sweetness balances the cream sauce nicely, so avoid bone-dry varieties that can make the dish taste acidic.
- If your sauce seems too thin after simmering, mix a small spoonful of cornstarch with cold water and stir it in to thicken it without making it heavy.
- Prep Time: 10 minutes
- Cook Time: 25-28 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 630 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 38 g
- Saturated Fat: 19 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 150 mg