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Chicken Riesling

Golden pan-seared chicken breasts smothered in a rich, creamy white wine and mushroom sauce, topped with crispy bacon and fresh parsley.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken Preparation
  • 4 pieces boneless, skinless chicken breasts pounded to even thickness
  • 0.5 tsp fine sea salt
  • 0.5 tsp black pepper freshly ground
  • 0.25 cup all-purpose flour for dredging
Sauce and Skillet Ingredients
  • 4 slices thick-cut bacon chopped
  • 1 tbsp unsalted butter
  • 8 oz cremini or white button mushrooms thickly sliced
  • 2 cloves garlic minced
  • 0.5 cup dry Riesling wine
  • 0.75 cup heavy whipping cream
  • 0.5 cup low-sodium chicken broth
  • 2 tbsp fresh parsley finely chopped, for garnish

Equipment

  • Large Cast Iron Skillet
  • Meat Mallet
  • Tongs
  • Wooden Spoon

Method
 

  1. Pound chicken breasts to an even 1/2-inch thickness. Season with salt and pepper, then dredge lightly in flour, shaking off excess.
  2. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
  3. Increase heat to medium-high. Add butter to the bacon fat. Sear the chicken breasts for 4-5 minutes per side until golden brown and cooked through. Remove to a plate.
  4. Lower heat to medium. Add sliced mushrooms to the skillet and sauté until browned, about 5 minutes. Add minced garlic and cook for 30 seconds.
  5. Pour in the dry Riesling, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine reduce by half.
  6. Stir in the heavy cream and chicken broth. Simmer for 3-5 minutes until the sauce slightly thickens.
  7. Return the chicken to the skillet to warm through in the sauce for 1-2 minutes. Top generously with the crispy bacon and fresh parsley before serving.

Notes

Using a dry Riesling is key to balancing the rich cream and bacon. Do not substitute milk for heavy cream, as the acid in the wine will cause it to curdle.