A cozy and flavorful dish featuring tender chicken cooked in a creamy Riesling mushroom sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 ½ lbs boneless, skinless chicken breasts or thighs
2 tbsp olive oil
2 tbsp butter
8 oz mushrooms, sliced
1 small onion, finely chopped
3 cloves garlic, minced
1 cup Riesling wine
½ cup chicken broth
½ cup heavy cream
1 tsp Dijon mustard
1 tsp dried thyme
½ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley, chopped
Instructions
Pat the chicken dry and season both sides with salt, pepper, and thyme.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 4–5 minutes per side, until golden brown. Remove and set aside.
Add butter to the same skillet. Add mushrooms and onions and sauté for 5–7 minutes until softened and lightly browned. Add garlic and cook for 30 seconds.
Pour in the Riesling and scrape up the browned bits from the bottom of the skillet. Simmer for 3–4 minutes.
Stir in chicken broth, heavy cream, and Dijon mustard. Simmer for 3–5 minutes until slightly thickened.
Return the chicken to the skillet. Spoon the sauce over the chicken, cover, and simmer for 5–8 minutes, or until the chicken reaches 165°F internally.
Sprinkle with fresh parsley and serve hot.
Notes
Delicious with mashed potatoes, buttered noodles, rice, or crusty bread to soak up the creamy Riesling mushroom sauce.