Description
This Chicken Riesling recipe features crisp bacon, tender chicken, mushrooms, and a rich white wine cream sauce. Served with buttery parmesan spaghetti, it makes a comforting dinner that tastes elegant and deeply satisfying.
Ingredients
Scale
For the chicken and sauce
- 5 to 6 strips bacon, chopped into small pieces
- 2 large chicken breasts, sliced in half lengthwise
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- Flour, for coating
- 2 tablespoons butter
- 7 ounces cremini mushrooms, sliced
- 1/4 teaspoon Italian seasoning
- 3 cloves garlic, minced
- 1/2 cup Riesling
- 3/4 cup heavy cream
For the buttered parmesan pasta
- 8 ounces spaghetti, uncooked
- 2 tablespoons butter
- 1/2 cup freshly grated parmesan cheese
Instructions
- Start with the pasta if you plan to serve it.
Bring a large pot of generously salted water to a boil. Cook the spaghetti until it reaches al dente according to the package directions. Try to have the pasta ready around the same time the chicken finishes so everything can be served hot. - Finish the parmesan spaghetti.
Drain the pasta well and return it to the warm pot. Immediately add the butter and parmesan cheese, then toss until the noodles are fully coated and glossy. Cover the pot to keep the pasta warm while you make Chicken Riesling. - Cook the bacon.
Cut the bacon into small pieces; kitchen shears make this easy. Place the bacon in a large skillet over medium-high heat and cook until crisp and browned. Once done, remove the skillet from the heat, transfer the bacon to a plate lined with paper towels, and leave about 2 to 3 tablespoons of the bacon drippings in the pan. - Prep the chicken.
Slice the chicken breasts lengthwise so you end up with 4 thinner cutlets. Season each piece with garlic powder and a light amount of salt and pepper. Keep the salt modest because the bacon and parmesan already add plenty of seasoning. - Dredge the chicken.
Lightly coat each cutlet in flour, then shake off any excess. This helps the chicken brown more evenly and contributes to the sauce’s texture later on. - Sear the chicken.
Return the skillet to medium-high heat. When the pan is hot again, add the chicken cutlets in a single layer. Cook for about 4 to 5 minutes, just until the outside is golden but the center is still slightly underdone. Move the chicken to a clean plate. - Cook the mushrooms.
In the same skillet, add the butter, sliced mushrooms, and Italian seasoning. Let the mushrooms cook for 5 to 6 minutes, stirring occasionally, until they give off their moisture, that liquid evaporates, and the mushrooms begin to brown and develop a deeper flavor. - Add the garlic.
Stir in the minced garlic and cook for about 1 minute, just until fragrant. Be careful not to let it burn. - Deglaze with the Riesling.
Pour the wine into the skillet and use a spoon or spatula to scrape up the browned bits from the bottom of the pan. Let the mixture bubble for 2 to 3 minutes, or until the liquid reduces by about half. - Create the cream sauce.
Stir in the heavy cream and mix until the sauce looks smooth and unified. - Finish the chicken in the sauce.
Return the chicken and the bacon to the skillet. Let everything simmer together for about 5 minutes, or until the sauce thickens slightly and the chicken finishes cooking through. - Serve immediately.
Spoon the sauce over the chicken, then taste and adjust with additional salt and pepper if needed. Serve the Chicken Riesling right away with the buttered parmesan pasta on the side.
Notes
Nutritional information does not include the buttered parmesan pasta. With the pasta included, the meal comes to about 812 calories per serving.
Nutrition
- Calories: 499kcal
- Sugar: 2g
- Sodium: 374mg
- Fat: 36g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 156mg