Tender Chicken in Riesling Bliss
Experience the harmony of tender chicken bathed in a luxurious Riesling sauce, perfectly complemented by velvety garlic mashed potatoes. This elegant dish pairs savory notes of chicken with the sweet, crisp essence of Riesling, creating a culinary masterpiece that’s sure to impress at any dining occasion.
ingredients
- 4 boneless, skinless chicken breasts
- 1 cup Riesling wine
- 1 cup low-sodium chicken broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 4 cloves garlic, peeled
- 4 tablespoons unsalted butter (for potatoes)
- ½ cup whole milk or cream (for potatoes)
steps
- 1.
Heat olive oil and butter in a large skillet over medium heat.
- 2.
Season chicken breasts with salt and pepper, then brown them in the skillet for about 5 minutes on each side. Remove and set aside.
- 3.
In the same skillet, add the chopped onion and garlic; sauté until softened.
- 4.
Pour in the Riesling and chicken broth, scraping up any browned bits. Bring to a simmer.
- 5.
Return the chicken to the skillet and add thyme. Cover and cook for about 20 minutes, until the chicken is cooked through.
- 6.
Remove chicken once more; whisk heavy cream into the sauce and simmer until slightly thickened.
- 7.
For the garlic mashed potatoes, boil potatoes and garlic in salted water until tender, about 15-20 minutes.
- 8.
Drain and mash potatoes with butter and milk until smooth, seasoning with salt and pepper to taste.
- 9.
Serve the chicken over a generous scoop of garlic mashed potatoes, drizzling the Riesling sauce on top.
