Succulent Chicken with Riesling Wine Sauce

This velvety chicken Riesling with crunchy meat bits and buttered noodles turns basic ingredients into a fancy dinner without tons of work. The mix of juicy chicken, tasty mushrooms, and crispy meat creates a wonderful blend of textures and tastes that'll wow everyone at your table.

I whipped this up when my in-laws dropped by without warning, and now it's our favorite impressive but easy meal. I'm still amazed how a splash of Riesling can make simple stuff taste so fancy.

Ingredients

• Chicken: Thinly sliced breasts that cook fast and stay super tender
• Meat strips: Adding a salty crunch that works beautifully against the smooth sauce
• Cremini mushrooms: Bringing a rich earthiness you just can't get from plain white mushrooms
• Riesling wine: Adding a gentle sweetness that cuts through the rich cream perfectly
• Heavy cream: Making an indulgent sauce without any fussy cooking methods
• Italian seasoning: Giving you multiple herb flavors without opening ten different jars
• Parmesan cheese: Grated fresh, it melts right into the hot pasta

Step-by-Step Instructions

Cook your pasta:

Get water boiling with salt and cook spaghetti until it's just right, around 8 to 10 minutes. You want a tiny bit of firmness in the middle. After draining, mix it with butter and fresh Parmesan while it's hot so the cheese gets all melty and coats every strand.

Make the meat crispy:

Chop meat into little even chunks and cook them in a dry pan over medium high heat for about 5 minutes until they're nice and crispy. You'll know they're done when they stop making that loud sizzling noise. Put them on a paper towel but keep all that tasty fat in the pan.

Get the chicken ready:

Cut chicken breasts into thinner pieces so they'll cook quick and even. Sprinkle with garlic powder, salt and pepper, then dust lightly with flour. That flour keeps the moisture in and will help make your sauce thicker later on.

Brown the chicken:

Cook your floured chicken in the leftover meat fat for 4 to 5 minutes until it looks golden but isn't fully cooked inside. Don't worry, it'll finish cooking in the sauce and soak up all those good flavors while staying juicy.

Cook the mushrooms:

Throw some butter and sliced mushrooms into the same pan and cook until they release their water and start to brown, about 5 to 6 minutes. This makes them taste really savory and leaves yummy brown bits stuck to the pan.

Create your sauce:

Add minced garlic and cook for just a minute until you can smell it, then pour in the Riesling wine. Scrape all those tasty browned bits off the bottom while the wine bubbles down to half its volume. Stir in heavy cream to make your sauce rich and smooth.

Put it all together:

Put the chicken and crispy meat back in the pan and let everything simmer gently for 5 minutes until the chicken is fully cooked and the sauce gets thick enough to coat the back of a spoon. The flour from the chicken naturally thickens everything up just right.

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That Riesling wine really makes this dish special. I tried using Chardonnay once when I was out of Riesling, but there's something about that hint of sweetness that works magic with all the savory stuff. My hubby now asks for this whenever we've got something worth celebrating.

Wine Pairing Suggestions

Just use the same Riesling you cooked with when serving this meal. Its touch of sweetness goes great with the creamy sauce but also cuts through the richness. If you're more into red wines, try a light Pinot Noir - it goes really well with the mushrooms and meat without drowning out the chicken flavor.

Make Ahead Options

This meal warms up great, so it's perfect for planning ahead. You can make the chicken and sauce up to two days before and keep it in the fridge in a sealed container. When you want to eat, just warm it slowly on the stove, maybe adding a splash more cream if it looks too thick. Cook fresh pasta right before eating for the best results.

Customization Ideas

You can easily switch things up to match what you like. Try chicken thighs instead of breasts for more flavor and they're harder to overcook. Want something lighter? Use half and half instead of heavy cream. If you don't eat meat, skip it and double up on mushrooms - throw in some fancy ones like shiitake or oyster mushrooms for extra flavor.

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Recipe FAQs

→ Can I substitute another wine for Riesling?

Absolutely! Riesling has that sweet, fruity kick that goes great with cream and mushrooms, but you can swap in Chardonnay, Sauvignon Blanc, or Pinot Grigio too. Don't want alcohol? Just use chicken broth with a bit of white grape juice or apple cider vinegar instead.

→ What type of meat works best in this dish?

Bacon or pancetta are top choices, giving you fat for cooking plus that salty crunch everyone loves. Prosciutto works great too but doesn't leave as much fat. Want beef? Try thin beef bacon slices or tiny cubes of smoked ham.

→ Can I make this dish ahead of time?

It's tastiest when fresh, but you can get a head start. Cook your meat and slice mushrooms a day early if needed. The whole dish can sit in your fridge for about 2 days. When reheating, add a splash of cream to perk up the sauce on low heat.

→ What can I serve with this besides pasta?

This chicken tastes amazing with fluffy mashed potatoes, creamy polenta, or bread for soaking up all that yummy sauce. Want something lighter? Go with steamed asparagus, green beans, or just a simple green salad with light dressing.

→ How can I make this dish dairy-free?

For no dairy, swap heavy cream for thick coconut milk or cashew cream. On the pasta side, use olive oil instead of butter and try nutritional yeast or a dairy-free Parm alternative for that cheesy flavor.

→ Can I use bone-in chicken instead of boneless breasts?

Sure thing! Bone-in thighs or breasts taste great but need more cooking time. Brown them the same way, then let them bubble in the sauce for about 25-30 minutes until they hit 165°F inside. The bones actually add more flavor to your finished meal.