Description
Tender chicken breasts simmered in a creamy, flavorful Riesling mushroom sauce. A restaurant-quality meal made easy at home!
Ingredients
Scale
- 6 boneless, skinless chicken breasts (about 6–8 ounces each)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1/2 cup dry Riesling wine (or dry white wine)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Chicken Breasts: If the chicken breasts are thick, pound them gently with a meat mallet to about 1/2-inch thickness. Pat the chicken breasts dry with paper towels.
- Season the Chicken: In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, making sure to coat both sides evenly. Shake off any excess flour.
- Heat the Oil: In a large skillet, heat the olive oil over medium-high heat.
- Sear the Chicken: Carefully place the chicken breasts in the hot skillet, making sure not to overcrowd the pan. Sear the chicken for about 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to ensure accuracy.
- Remove and Set Aside: Once the chicken is cooked through, remove it from the skillet and set it aside on a plate. Cover it loosely with foil to keep it warm while you prepare the sauce.
- Sauté the Aromatics: In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
- Add Garlic and Mushrooms: Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are softened and have released their moisture, about 5-7 minutes. Stir frequently. The mushrooms should be nicely browned.
- Deglaze with Riesling: Pour in the Riesling wine (or dry white wine) and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for about 2-3 minutes, allowing the alcohol to evaporate slightly.
- Add Chicken Broth: Pour in the chicken broth and bring the sauce to a simmer. Let it simmer for about 5-7 minutes, allowing the sauce to reduce slightly and thicken.
- Stir in Cream and Seasonings: Stir in the heavy cream, Dijon mustard, and lemon juice. Season with salt and pepper to taste. Be careful not to over-salt, as the chicken broth can already be quite salty.
- Simmer and Thicken: Continue to simmer the sauce for another 2-3 minutes, or until it has thickened to your desired consistency. If you want a thicker sauce, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer for another minute or two until thickened.
- Add Parsley: Stir in the chopped fresh parsley.
- Return Chicken to the Sauce: Gently place the cooked chicken breasts back into the skillet with the Riesling sauce. Spoon the sauce over the chicken to coat it evenly.
- Simmer Briefly: Let the chicken simmer in the sauce for a few minutes, allowing it to warm through and absorb the flavors of the sauce.
- Serve and Garnish: Serve the Chicken Riesling immediately. Garnish with fresh parsley sprigs and lemon wedges, if desired.
- Pairing Suggestions: This dish pairs beautifully with mashed potatoes, rice, pasta, or roasted vegetables. A side of steamed asparagus or green beans would also be a great addition.
Notes
- Using a good quality dry Riesling wine is key to the flavor of this dish. If you don’t have Riesling, you can substitute with another dry white wine, such as Pinot Grigio or Sauvignon Blanc. Avoid sweet wines, as they will make the sauce too sweet.
- Overcooked chicken can be dry and tough. Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F (74°C).
- Feel free to adjust the amount of cream, Dijon mustard, and lemon juice to suit your taste. You can also add other herbs and spices, such as thyme or rosemary, to the sauce.
- You can prepare the Riesling sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, simply reheat the sauce and add the cooked chicken.
- For a richer and creamier sauce, you can add an extra 1/4 cup of heavy cream.
- Add chopped asparagus to the skillet along with the mushrooms for a delicious and colorful variation.
- Add chopped sun-dried tomatoes to the sauce for a burst of flavor.
- Add a pinch of red pepper flakes to the sauce for a little heat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes