Riesling Chicken with Mushrooms

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.


Riesling Chicken

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


  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, add the riesling, cover and simmer over medium-low heat until the chicken breasts are just cooked, 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.