Description
Rich, hearty chicken riesling brings classic French countryside comfort to dinner tables. Wine-braised chicken with mushrooms and cream creates a luxurious meal that satisfies with elegant simplicity. You’ll savor each tender, flavorful bite.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs/680 g)
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 cup (240 ml) Riesling wine (or another dry white wine)
- 1 cup (240 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1 medium shallot, finely chopped
- 3 garlic cloves, minced
- 2 tbsps olive oil or unsalted butter
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme leaves (or 0.5 tsp dried thyme)
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Searing Chicken: Pat chicken dry and season with salt and pepper. Heat skillet with oil over medium-high heat, creating golden-brown exterior by searing each side for 3-4 minutes. Remove chicken and set aside.
- Building Flavor Base: In the same skillet, sauté shallots until translucent, then add garlic and mushrooms. Cook until mushrooms release moisture and become tender, developing rich aromatics.
- Deglazing and Reducing: Pour Riesling wine into skillet, scraping browned bits from bottom. Allow wine to reduce and concentrate flavors, creating a complex foundation for the sauce.
- Creating Creamy Sauce: Whisk in chicken broth, heavy cream, Dijon mustard, and thyme. Blend ingredients until smooth and cohesive, developing a luxurious sauce with layered flavors.
- Finishing and Simmering: Return chicken to skillet, nestling pieces into sauce. Reduce heat, cover, and simmer until chicken reaches 165F/74C, allowing ingredients to meld and develop deep, harmonious taste.
- Serving: Adjust seasonings with salt and pepper. Garnish with fresh parsley and serve alongside rice, pasta, or mashed potatoes, presenting a sophisticated and comforting meal.
Notes
- Manage Moisture Carefully: Pat chicken completely dry before searing to ensure a crisp, golden-brown exterior without steaming the meat.
- Select Wine Wisely: Choose a dry Riesling with good acidity to enhance the sauce’s depth and complement the chicken’s rich flavor profile.
- Control Cooking Temperature: Maintain medium-high heat while searing chicken to develop caramelization without burning, creating a flavorful fond for the sauce.
- Prevent Sauce Separation: Whisk cream gently and avoid boiling to keep the sauce smooth and prevent curdling, ensuring a silky, luxurious texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 610
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 42 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 46 g
- Cholesterol: 155 mg