Chicken Riesling

Chicken Riesling is a restaurant-quality dish you can easily prepare at home. Inspired by a popular menu item, this recipe features tender chicken breasts simmered in a rich white wine cream sauce, complemented by crispy bacon, earthy mushrooms, and aromatic herbs. The dish is traditionally served over buttered parmesan pasta, making it a comforting and elegant meal perfect for both weeknight dinners and special occasions.

Ingredients (Serves 4)

• 5–6 strips bacon, cut into small pieces

• 2 large chicken breasts, halved horizontally

• ½ teaspoon garlic powder

• Salt and pepper, to taste

• Flour, for dredging

• 2 tablespoons butter

• 7 oz cremini mushrooms, sliced

• ¼ teaspoon Italian seasoning

• 3 cloves garlic, minced

• ½ cup Riesling wine

• ¾ cup heavy cream

For the buttered parmesan pasta:

• 8 oz uncooked spaghetti

• 2 tablespoons butter

• ½ cup freshly grated parmesan cheese
  
  

Directions

1. Prepare the pasta: Cook the spaghetti in a large pot of salted boiling water until al dente, according to package instructions. Drain and return to the pot. Toss with 2 tablespoons butter and ½ cup parmesan cheese until well-coated. Keep warm.

2. Cook the bacon: In a large skillet over medium-high heat, cook the bacon pieces until crispy. Transfer to a paper towel-lined plate, leaving 2–3 tablespoons of bacon fat in the skillet.

3. Prepare the chicken: Season the chicken cutlets with garlic powder, salt, and pepper. Dredge each piece in flour, shaking off the excess.

4. Sear the chicken: In the same skillet, add the butter and heat over medium-high. Add the chicken and cook for 4–5 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.

5. Sauté the mushrooms: In the same skillet, add the sliced mushrooms and Italian seasoning. Cook for 5–6 minutes, until the mushrooms release their moisture and become golden.

6. Add garlic and deglaze: Stir in the minced garlic and cook for about 1 minute. Pour in the Riesling wine, scraping up any browned bits from the skillet. Let the wine reduce by half.

7. Finish the sauce: Stir in the heavy cream and bring to a simmer. Return the chicken and bacon to the skillet. Simmer for 3–4 minutes, until the sauce thickens slightly and the chicken is heated through.

8. Serve: Plate the buttered parmesan pasta and top with the chicken and sauce. Garnish with additional parmesan cheese, if desired.
   
   

Nutritional Information (Approximate per serving)

• Calories: Approximately 650 kcal

• Protein: 40 g

• Carbohydrates: 45 g

• Fat: 35 g

  • Saturated Fat: 15 g

• Cholesterol: 120 mg

• Sodium: 800 mg

• Fiber: 3 g

• Sugar: 4 g