Chicken Riesling Mushroom Meat (Print Version)
Tender chicken in Riesling cream sauce with seared mushrooms and crispy meat, served over buttery Parmesan-coated spaghetti.
# Ingredients:
→ Main Ingredients
01 -
5-6 strips cured meat, cut into small pieces
02 -
2 large chicken breasts, halved lengthwise
03 -
1/2 teaspoon garlic powder
04 -
Salt and pepper, to taste
05 -
Flour, for dredging
06 -
2 tablespoons butter
07 -
7 ounces cremini mushrooms, sliced
08 -
1/4 teaspoon Italian seasoning
09 -
3 cloves garlic, minced
10 -
1/2 cup Riesling wine
11 -
3/4 cup heavy cream
→ Buttered Parmesan Pasta
12 -
8 ounces uncooked spaghetti
13 -
2 tablespoons butter
14 -
1/2 cup freshly grated Parmesan cheese
# Steps:
01 -
Boil a large salted pot of water for the spaghetti, and cook it al dente according to package directions. Drain the pasta, return it to the pot, and toss with butter and Parmesan cheese until smooth and well-coated. Keep covered until serving.
02 -
Cut the meat into small pieces and fry in a skillet over medium-high heat until crispy. Remove meat and set aside on a paper towel-lined plate. Leave 2-3 tablespoons of meat fat in the skillet.
03 -
Cut the chicken lengthwise into 4 thinner pieces. Sprinkle evenly with garlic powder, salt, and pepper. Coat each piece in flour, shaking off excess.
04 -
Heat the skillet with meat fat to medium-high. Add the chicken and cook for 4-5 minutes until golden brown on the outside but not fully cooked through. Transfer to a plate.
05 -
In the same skillet, add butter, mushrooms, and Italian seasoning. Cook for 5-6 minutes until mushrooms release their water and become seared.
06 -
Add garlic to the skillet and cook for 1 minute. Stir in Riesling wine, scraping the browned bits from the skillet. Let the wine reduce by half, about 2-3 minutes. Stir in the cream.
07 -
Add the chicken and meat back to the skillet and cook for 5 minutes until the chicken is cooked through and the sauce thickens. Season as needed and serve immediately with pasta.
# Notes:
01 -
Reduce salt when seasoning the chicken to account for the saltiness of the meat.