Chicken with Riesling Wine (Print Version)
# Ingredients:
→ Must-Haves
01 -
About 7 ounces of sliced cremini mushrooms
02 -
5 or 6 slices of smoked meat, chopped small
03 -
2 tablespoons of butter
04 -
Two large chicken breasts, sliced in half lengthways
05 -
1/4 teaspoon of Italian herb blend
06 -
1/2 cup of Riesling wine
07 -
Heavy cream, 3/4 cup
08 -
A pinch of garlic powder, roughly 1/2 teaspoon
09 -
Minced garlic, 3 cloves
10 -
Salt and pepper to your liking
11 -
All-purpose flour for dusting
→ Parmesan Butter Pasta
12 -
2 tablespoons of butter
13 -
Uncooked spaghetti, 8 ounces
14 -
Freshly shredded Parmesan cheese, around 1/2 cup
# Instructions:
01 -
Cook spaghetti in a big pot of salty water until it's firm to the bite. Drain it and toss back in the pot with butter and Parmesan until it’s creamy. Keep the lid on till you're ready to eat.
02 -
Chop the meat into little bits and fry in a pan on medium-high heat until crunchy. Lay it on a paper towel to cool. Drain the pan, but leave about 2 to 3 spoonfuls of the fat behind.
03 -
Slice each chicken breast into two thinner pieces. Dust with garlic powder, salt, and pepper. Roll the pieces in flour, shaking the extra off.
04 -
In the same pan with the meat grease, cook the chicken over medium-high heat for about 4-5 minutes until it browns, but don't fully cook it. Move the chicken to a separate dish.
05 -
Melt butter in the pan and toss in the mushrooms with the Italian herbs. Cook for about 5-6 minutes until the mushrooms get browned and lose their liquid.
06 -
Add minced garlic and let it cook for a minute. Pour in Riesling, then scrape up the bits stuck to the pan. Let the wine simmer down to half, around 2-3 minutes. Stir in the cream until smooth.
07 -
Put the chicken and fried meat back in the pan. Cook for another 5 minutes until the sauce thickens and the chicken is completely cooked. Adjust the seasoning and serve hot over pasta.
# Notes:
01 -
Keep the chicken seasoning light to balance with the salty meat you’ll add later.