Description
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
Units
Scale
- 4 boneless, skinless chicken breasts (about 1 1/2 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 1/2 tsp dried thyme)
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- 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.
- 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.
- 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.
- Add the Sauce Ingredients:
- Stir in the chicken broth, heavy cream, Dijon mustard, and thyme. Mix until combined.
- 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).
- 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.