Description
Chicken Riesling is a comforting and flavorful dish featuring tender chicken breasts cooked in a creamy Riesling mushroom sauce, paired perfectly with buttered parmesan spaghetti and crispy bacon pieces. This recipe combines savory bacon, earthy mushrooms, and a touch of white wine for an elegant yet easy weeknight meal.
Ingredients
Scale
For the Chicken and Sauce
- 5-6 strips bacon (cut into small pieces)
- 2 large chicken breasts (cut in half lengthwise)
- 1/2 teaspoon garlic powder
- Salt & pepper (to taste)
- Flour (for dredging)
- 2 tablespoons butter
- 7 ounces cremini mushrooms (sliced)
- 1/4 teaspoon Italian seasoning
- 3 cloves garlic (minced)
- 1/2 cup Riesling wine
- 3/4 cup heavy/whipping cream
For the Buttered Parmesan Spaghetti
- 8 ounces uncooked spaghetti
- 2 tablespoons butter
- 1/2 cup freshly grated parmesan cheese
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the spaghetti al dente according to package directions, timing it to finish around the same time as the chicken. Drain the pasta, return it to the pot, and immediately toss it with 2 tablespoons butter and 1/2 cup grated parmesan cheese until the pasta is smoothly coated. Cover and keep warm until serving.
- Prepare the Bacon: Cut the bacon into small pieces using kitchen shears and fry them in a skillet over medium-high heat until crispy. Remove the skillet from heat, transfer bacon to a paper-towel-lined plate, and leave 2-3 tablespoons of bacon fat in the skillet.
- Prepare the Chicken: Cut the chicken breasts lengthwise into 4 thinner pieces. Season each piece with garlic powder, salt, and pepper (use salt sparingly because of the bacon). Dredge the chicken pieces in flour and shake off any excess.
- Cook the Chicken: Return the skillet with bacon fat to medium-high heat. Add the floured chicken pieces and cook for 4-5 minutes until golden but not fully cooked through. Transfer the chicken to another plate.
- Sauté Mushrooms: In the same skillet, add 2 tablespoons butter, cremini mushrooms, and Italian seasoning. Cook for 5-6 minutes until the mushrooms release their moisture, cook off the liquid, and get a nice sear.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant.
- Deglaze with Wine: Pour in the Riesling wine, scraping the bottom of the pan to loosen any browned bits. Let the wine bubble and reduce by half, about 2-3 minutes.
- Finish the Sauce and Chicken: Stir in the heavy cream, then add the chicken and crispy bacon back into the skillet. Cook everything together for about 5 more minutes until the sauce thickens slightly and the chicken is fully cooked. Spoon sauce over the chicken and adjust seasoning with salt and pepper if needed. Serve immediately with the buttered parmesan spaghetti.
Notes
- Use kitchen shears to easily cut bacon into small pieces.
- Be cautious with the salt as bacon adds plenty of saltiness to the dish.
- Timing the pasta and chicken to finish together helps serve the dish hot and fresh.
- If Riesling wine is unavailable, use a dry white wine as a substitute.
- Leftovers can be refrigerated for up to two days and reheated gently.
