Hey everyone, it’s Clark, welcome to our recipe page. Today I will show you how to prepare a special dish, Chicken Riesling. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Chicken Riesling Recipe. Add Cognac and carefully ignite it with a long match. Transfer the breasts to a large plate and cover with foil.
You can cook Chicken Riesling using 14 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Chicken Riesling
It’s 2-3 of Boneless Skinless Chicken Breasts.
Take of Butter (as needed).
Prepare 1/2 of Onion.
Take 1 cup of Riesling Wine.
It’s 1/3 cup of Heavy Cream (may substitute milk).
Prepare 1 Tbsp of Flour.
You need of Salt.
Make ready of Pepper.
Make ready 1/2 (1 Box) of Fettuccine.
Make ready of Add-ons if Desired.
It’s 4 Strips of Bacon.
You need of Sauteed Bell Peppers.
Make ready of Sauteed Mushrooms.
Make ready 3 Cloves of Garlic.
Return chicken pieces, onions and bacon to pan.Arrange the chicken pieces on a serving platter, sprinkle with salt and pepper, and spoon the pearl onions and mushrooms overtop.To finish the sauce, stir the heavy cream into the thickened sauce and season with salt and pepper.To serve, pour the sauce over the chicken and garnish with parsley.
Chicken Riesling step by step
Melt butter in a large skillet over medium-high heat. Pat dry the chicken with a towel and season with salt and pepper. Add chicken and onion, cooking for about 6 minutes on the first side and 4 minutes on the reverse side. Stir onion throughout as to not burn the onion..
Add Riesling, cover and simmer on low until the chicken breasts reach 165 internal temperature (about 25 minutes). Remove breasts to plate and cover with foil..
While simmering, prepare the desired add-ons separately. Chef's note: Use the drained bacon grease to saute the garlic..
In a separate pot, cook the fettuccine. If desired, cut the cook time for the fettuccine short and add the pasta to the sauce to finish cooking..
In a bowl, blend flour and remaining tablespoon of butter. Stir until doughy..
Add the cream into the skillet with the sauce and bring to a simmer..
Gradually add the flour paste to the sauce and whisk until smooth. After simmering for 3 minutes, return the chicken and pasta to the skillet along with the prepared add-ons and serve..
Truffle-Honey Chicken Fried Chicken Breast with Truffle-Honey, Asparagus and Mashed Potatoes.Chicken Parmesan "Pizza Style" Chopped Chicken Breast Coated with Breadcrumbs, Covered with Marinara Sauce and Lots of Me.Working in batches (do not overcrowd pan), brown chicken pieces on both sides, transferring them to a plate after they are browned.
Serve with spätzle or egg noodles.A good friend suggested that I make Nigel Slater's Coq au Riesling from his book Real Food and I knew it had to be.I tweeted about it (well of course) and what do you know, Mr Slater himself shared my sentiment that this dish was made for my dish.You should make this if you like chicken.Arrange the chicken on the sauce.
