Creamy Riesling Chicken with Pancetta
Creamy Riesling Chicken with Pancetta
ingredients
- 4 chicken breasts, boneless and skinless
- 4 oz pancetta, diced
- 8 oz sliced mushrooms (cremini or button)
- 1 cup Riesling wine
- 2 cloves garlic, minced
- 1 medium onion, diced
- 2 tbsp olive oil
- 1 tbsp fresh thyme, chopped (or 1 tsp dried)
- Salt, to taste
- Pepper, to taste
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Fresh parsley, for garnish
steps
- 1.
Heat olive oil in a large skillet over medium-high heat.
- 2.
Add diced pancetta and cook until crispy, about 5 minutes. Remove pancetta from the skillet and set aside, leaving the fat in the pan.
- 3.
In the same skillet, add onions and mushrooms; sauté until soft, about 4-5 minutes.
- 4.
Stir in minced garlic and thyme, cooking for another minute.
- 5.
Season chicken breasts with salt and pepper, then add them to the skillet, searing for about 3 minutes per side until golden.
- 6.
Pour in the Riesling wine and chicken broth, scraping the bottom of the pan to deglaze.
- 7.
Return the pancetta to the skillet, cover, and simmer for 20 minutes, or until chicken is cooked through.
- 8.
Stir in heavy cream and Parmesan cheese, allowing the sauce to thicken for a few minutes. Adjust seasoning as needed.
- 9.
Garnish with chopped parsley before serving.
