Chicken in Riesling Sauce on Creamy Garlic Potatoes
Succulent chicken breast is seared to golden perfection and smothered in a rich Riesling sauce, infused with fragrant herbs and shallots. Served over a bed of buttery garlic mashed potatoes, this dish is a comforting combination that promises to please your palate. Perfect for a cozy dinner or an elegant gathering, it's a meal that truly shines.
ingredients
- 4 boneless, skinless chicken breasts
- 1 cup dry Riesling wine
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh parsley, chopped
- Salt and pepper, to taste
- 2 pounds potatoes, peeled and cubed
- ½ cup heavy cream
- 4 tablespoons unsalted butter (for mashed potatoes)
- 4 cloves garlic, minced (for mashed potatoes)
steps
- 1.
In a large pot, bring salted water to a boil and add potatoes. Cook until fork-tender, about 15 minutes. Drain and set aside.
- 2.
In a skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper, then sear for 6-7 minutes on each side until golden. Remove and keep warm.
- 3.
In the same skillet, add butter and sauté shallots until translucent. Stir in garlic and thyme, cooking for another minute.
- 4.
Pour in the Riesling and chicken broth, scrape the bottom of the pan, and reduce by half. Season with salt and pepper.
- 5.
Return chicken to the skillet, cover, and simmer for 10-15 minutes until fully cooked. Stir in parsley before serving.
- 6.
Meanwhile, in a separate pan, melt 4 tablespoons of butter and sauté minced garlic until fragrant. Add heavy cream to the potatoes and mash until smooth. Mix in garlic butter, seasoning with salt and pepper.
- 7.
To serve, spoon garlic mashed potatoes onto plates, place chicken on top, and drizzle with Riesling sauce. Enjoy!
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