1. Can I make Chicken Riesling without Riesling wine?

Yes, if you don't have Riesling wine, you can substitute it with other dry white wines such as Chardonnay or Pinot Grigio. Alternatively, Marsala or Sherry can offer a different but still delicious flavor for the sauce. The key is to use a dry white wine to keep the sauce balanced.

2. Can I use chicken thighs instead of chicken breasts?

Absolutely! If you prefer dark meat, chicken thighs can be used instead of chicken breasts. You may need to adjust the cooking time slightly as chicken thighs tend to take a bit longer to cook. Ensure the internal temperature reaches 165°F to confirm they are fully cooked.

3. How do I avoid the sauce from separating when reheating?

To prevent the sauce from separating when reheating leftovers, always heat it over low heat. Stir frequently and consider adding a splash of wine or broth to re-emulsify the sauce. If using a microwave, reheat in 30-second increments on low power.

4. What can I serve with Chicken Riesling besides pasta?

While buttered parmesan pasta is a perfect pairing, you can also serve Chicken Riesling with mashed potatoes, sautéed green beans, or a fresh Caesar salad. For a hearty addition, try pairing it with a slice of cheesy garlic bread to soak up the rich sauce

Chicken Riesling Recipe – Easy and Delicious!

Name: Chicken Riesling Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 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 cream; 8 ounces uncooked spaghetti (for buttered parmesan pasta); 2 tablespoons butter (for buttered parmesan pasta); 1/2 cup freshly grated parmesan cheese (for buttered parmesan pasta)

Description

Chicken Riesling is an elegant dish that combines crispy chicken, savory bacon, earthy mushrooms, and a creamy, white wine sauce. Paired with buttered parmesan pasta, it offers a rich, flavorful experience that is both comforting and sophisticated.

Ingredients

Scale

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 cream
8 ounces uncooked spaghetti (for buttered parmesan pasta)
2 tablespoons butter (for buttered parmesan pasta)
1/2 cup freshly grated parmesan cheese (for buttered parmesan pasta)

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Instructions

Boil the pasta in salted water until al dente. Drain and toss with butter and freshly grated parmesan cheese. Set aside.
Cut the bacon into small pieces and fry in a skillet over medium-high heat until crispy. Transfer to a paper towel-lined plate, leaving 2-3 tablespoons of bacon fat in the skillet.
Cut the chicken into smaller cutlets, season with garlic powder, salt, and pepper, and dredge in flour. Shake off excess flour.
In the same skillet, cook the chicken cutlets over medium-high heat for 4-5 minutes on each side until golden brown. Transfer the chicken to a plate and set aside.
Add butter and mushrooms to the skillet and cook for 5-6 minutes until the mushrooms release their moisture and develop a nice sear. Add minced garlic and cook for an additional minute.
Pour in the Riesling wine, scraping up any brown bits from the bottom of the pan. Let it reduce by half, about 2-3 minutes.
Stir in the heavy cream and add the chicken and bacon back to the skillet. Simmer for 5 minutes until the chicken is cooked through and the sauce thickens.
Serve the chicken with buttered parmesan pasta, and garnish with parsley if desired.

Notes

Use fresh parmesan for the best flavor.
If the sauce is too thick, thin it with a little wine or broth.
Check the chicken’s internal temperature; it should reach 165°F.
If you don’t have Riesling, substitute with another dry white wine like Chardonnay or Pinot Grigio.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Pan-Fry, Simmer
Cuisine: American, French

Nutrition

Serving Size: 1 serving
Calories: 812
Sugar: 3g
Sodium: 789mg
Fat: 54g
Saturated Fat: 20g
Unsaturated Fat: 30g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 52g
Cholesterol: 135mg