Thursday, October 6, 2011

Chicken with Riesling

Y'all know I don't normally share family recipes, or at least I don't recall having ever shared any during What's Cooking Wednesday, but I've been testing out some new dishes from a cookbook my mama made me and couldn't resist!  So, from my family's kitchen to yours, bon appetit!

5 tablespoons butter, divided
2-3 pounds boneless, skinless chicken breasts
salt and freshly ground black pepper
1 large shallot, minced
2 tablespoons cognac (brandy will work just as well)
1 cup dry Riesling (buy a bottle you intend to drink with the meal)
6 oz white mushrooms, sliced
1 tablespoon flour
1/2 cup cream (or fat free half and half)
Spaetzle (you can usually find it in the gourmet section of your grocery - or the German section if you have one)

Melt 2 tablespoons butter in a large skillet.  Add the whole chicken breasts, season with salt and pepper, and cook over moderate heat until slightly browned, about 4 minutes per side.  Add the shallots and cook, stirring for one minute.  Add the cognac and carefully ignite with a long kitchen match.  When the flames subside, add the Riesling, cover, and simmer over low heat until the chicken is cooked through, about 25 minutes.  Transfer chicken to a large platter and cover with tented foil.

Meanwhile, in a medium skillet, melt 2 tablespoons butter.  Add the mushrooms, season with salt and pepper, and saute until the liquid evaporates, about 7 minutes.  Increase the heat to moderate and cook, stirring, until browned, about 3 minutes more.

Melt the remaining butter (1 tablespoon) in a small bowl, and blend in the flour.  Stir the cream into the large skillet with the wine sauce and bring to a simmer.  Gradually whisk in the flour mixture and simmer, whisking until smooth, about 3 minutes.  Season with salt and pepper.  Return the chicken to the skillet and add the mushrooms.

While the chicken is reheating, cook the spaetzle in a pot of boiling salted water, according to package directions.

Serve chicken with mushroom sauce over a bed of spaetzle.  Fresh green beans are a lovely side dish to this hearty German meal!

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