You Feel Like a Little Romance

August 10, 2009 by

Even though it's a Monday, you're thinking you'd like to do something special tonight.

A good dinner ...

Nice bottle of wine ...

Oh and maybe some candles!

Now it still is a work day, so you can't be prepping food for hours.

And since you'll have to swing by the store on your way home from work, you'd ideally like to make something without a ton of ingredients.

Well spend some time creating the perfect romantic playlist at lunch, because do I have the recipe for you!

It's easy to make, incredibly flavorful, pretty on the plate, and actually fun to make.  (You get to intentionally light something on fire!)

I made this Riesling Chicken with Mushrooms last night with wild rice and simple green beans and it was excellent.  Along with being a great romantic dinner for two, it would also be perfect for an intimate dinner party recipe.

So the next time you want to surprise your special someone with a romantic dinner for two, go ahead and tell them to eat light at lunch.  You've got the perfect recipe guaranteed to spark a little romance on an otherwise typical Monday evening.

Until our next meal,

Rebecca

Riesling Chicken with Mushrooms

Ingredients:

Riesling Chicken

Riesling Chicken

  • 5 Tbs Unsalted Butter
  • Boneless, Skinless Chicken Breasts
  • Salt and Ground Pepper
  • 1 Large Shallot, Minced
  • 2 Tbs Cognac
  • 1 Cup Dry Riesling
  • 8 Oz White Mushrooms, Sliced
  • 1 Tbs All-Purpose Flour
  • 1/3 Cup Heavy Cream

Directions:

  1. Melt two tablespoons of butter in a large skillet.
  2. Add chicken, season with salt and pepper, and cook over moderate heat until lightly browned, about 3 minutes per side.
  3. Add the shallot and cook, stirring, for 1 minute.
  4. Add the cognac, then carefully ignite with a long match.
  5. When the flames subside (about 30 seconds), add the riesling, cover and simmer over medium-low heat until the chicken breasts are just cooked, approximately 10 minutes.
  6. Transfer to a plate and cover with foil.
  7. Melt two tablespoons of the butter in a medium skillet.
  8. Add the white mushrooms, season with salt and pepper and cook over low heat until the liquid evaporates, about 7 minutes.
  9. Increase the heat to moderate and cook the mushrooms, stirring, until browned, about 3 minutes.
  10. In a small bowl, blend the remaining tablespoon of butter with the flour so that it becomes a paste.
  11. Stir the cream into the large skillet; bring to a simmer.
  12. Gradually whisk in the flour paste and simmer, whisking constantly, until no floury taste remains, about 3 minutes.
  13. Season with salt and pepper. Return the chicken to the skillet, add mushrooms and briefly reheat.
  14. Serve with wild rice, mashed potatoes, or plain couscous and a vegetable.

Tip: If you don't have cognac in your house, just buy one of those little airplane size bottles.  It's more than two tablespoons!

* This recipe was adapted from the Chicken Riesling recipe published by Food & Wine.

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