This is the perfect recipe for a romantic dinner for two, or an intimate dinner party.
It's easy to make, incredibly flavorful, and looks very pretty on the plate.
Ingredients:
Riesling Chicken
- 5 Tbs Unsalted Butter
- 4 Boneless, Skinless Chicken Breast Halves, About 1 1/4 Pounds
- 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:
- Melt two tablespoons of butter in a large skillet.
- Add chicken, season with salt and pepper, and cook over moderate heat until lightly browned, about 3 minutes per side.
- Add the shallot and cook, stirring, for 1 minute.
- Add the cognac, then carefully ignite with a long match.
- When the flames subside, add the riesling, cover and simmer over medium-low heat until the chicken breasts are just cooked, 10 minutes.
- Transfer to a plate and cover with foil.
- Melt two tablespoons of the butter in a medium skillet.
- Add the white mushrooms, season with salt and pepper and cook over low heat until the liquid evaporates, about 7 minutes.
- Increase the heat to moderate and cook the mushrooms, stirring, until browned, about 3 minutes.
- In a small bowl, blend the remaining tablespoon of butter with the flour so that it becomes a paste.
- Stir the cream into the large skillet; bring to a simmer.
- Gradually whisk in the flour paste and simmer, whisking constantly, until no floury taste remains, about 3 minutes.
- Season with salt and pepper. Return the chicken to the skillet, add mushrooms and briefly reheat.
- Serve with wild rice, mashed potatoes, or plain couscous and a vegetable.
