Chicken Riesling

If you have been following my blog for awhile now, you know I am not a fan of mushrooms. I can tolerate them in a casserole, where they are mostly disguised by the other ingredients. Since with this dish they are more of a main ingredient, I almost decided to leave the mushrooms out, but decided to put them in anyways. 

 

Surprisingly, the mushrooms were not that bad in this dish. The creamy wine sauce had enough flavor to help the mushroom taste not be too prominent. Plus paired with the chicken and butter parmesan pasta and I did not mind the mushrooms too much. Definitely a dish I will be making again, mushrooms and all.

Chicken Riesling

Ingredients:

• 2 tablespoons olive oil
• 6 slice turkey bacon, cut into pieces
• 2 large boneless skinless chicken breasts, cut in half lengthwise
• 1/2 teaspoon garlic powder
• black pepper, to taste
• 1/3 cup all purpose flour
• 2 tablespoons unsalted butter
• 8 ounces cremini mushrooms
• 1/4 teaspoon Italian seasoning
• 3 cloves garlic
• 1/2 cup Riesling wine
• 3/4 cup heavy whipping cream

buttered parmesan pasta

• 8 ounces spaghetti noodles
• 2 tablespoons unsalted butter
• 1/2 cup shredded parmesan cheese

Directions:

1. Cook the pasta according to the package directions until al dente. Drain well and return to the pot. Immediately stir in the butter and parmesan cheese, continue to stir until well coated and cheese is melted. Keep covered until ready to serve.
2. In a large skillet, over medium-high heat, add in the oil. Cook the bacon until crispy. Reduce the heat to low. Remove the bacon with a slotted spoon and place on a paper towel lined plate, leaving the oil in the pan.
3. Season both sides of the chicken breasts with garlic powder and black pepper. Coat in the flour and shake off the excess.
4. Turn the heat up to medium-high and add the chicken. Cook until golden brown on both sides, about 4-5 minutes per side. Remove from the skillet and place on a plate. Chicken does not need to be completely cooked at this point.
5. In the same skillet, add in the butter, mushrooms and Italian seasoning. Cook for 5-6 minutes or until the mushrooms get a nice sear.
6. Stir in the garlic and cook for 1 minute.
7. Add in the white wine and scrape off any brown bits on the bottom of the pan. Let the wine bubble until it is reduced by half, about 2-3 minutes.
8. Stir in the cream and then add the chicken and bacon to the skillet. Cook for about 5 minutes or until the sauce has thickened and chicken is completely cooked.
9. Serve the chicken and sauce over the parmesan buttered pasta.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 717
Total Fat		43.2g
Saturated Fat		22.5g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		5.9g
Cholesterol		230mg
Sodium		544.5mg
Total Carbohydrates		24.1g
Dietary Fiber		1.4g
Sugars		0.8g
Protein		51.9g
Calcium		13.9%
Iron		4%
Potassium		116mg
Vitamin A		0.5%
Vitamin C		16.3%
*Nutritional information will vary depending on the brands you use.

*Adapted from Salt and Lavender.