Creamy Riesling Chicken

So, my husband and I might be just a little obsessed with Riesling wine. We’ve spent a lot of time in the Finger Lakes region of New York where they specialize in Rieslings. Although I can’t drink much (stupid allergies) I do make some exceptions for a good Riesling, many of which fill our wine cellar, aka. basement pantry.

We try to get a variety of sweetnesses so that we can please everyone. Since we tend towards drinking sweet wines, this means we can always use the drier wines to cook. Sweet Riesling doesn’t make for great sauces, as I’ve learned. So, with this recipe, choose a wine that has some punch to it. You don’t want to add sugar to this sauce.

This Creamy Riesling Chicken is a really great basic recipe for boneless, skinless chicken breasts but feel free to substitute any part of the chicken if you like. I’m sure it’d be wonderful with chicken thighs or legs if your family prefers that. And, don’t worry about the alcohol in the wine. It cooks off as it heats up. No one will be feeling it after dinner, unless you drink some Riesling with dinner.

*The Riesling used in this recipe is from Red Newt Cellars in Hector, NY. I recommend a stop there to pick up some of said Riesling.

Creamy Riesling Chicken

 

Author:

www.mrfarmersdaughter.com

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Ingredients

• 1 lb. chicken breasts, thinned and pounded slightly
• 10 whole garlic cloves, peeled and cut in half
• 3 Tbls. butter
• 1 cup Riesling wine, on the dry side
• Juice of 1 lemon
• 1 cup heavy cream
• ½ tsp. salt
• Extra lemon for serving
• Fresh ground black pepper to taste

Instructions

1. Melt butter in sauté pan over medium heat.
2. Add garlic cloves and cook until soft.
3. Add chicken breasts and brown on both sides. You may need to do this in two batches depending on how big your pan is. Remove garlic if they start to get too browned.
4. Once all chicken is browned, return it all to the pan and pour wine and lemon juice overtop.
5. Reduce heat and simmer until liquid is reduced by half.
6. Remove chicken breasts to serving dish and keep warm.
7. Add heavy cream to sauce pan with salt.
8. Whisk together until heated through and pour over chicken breasts.
9. Serve with extra lemon on the side.
10. {Wonderful with roasted potatoes and green beans.}

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