Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 6 slices of crispy bacon
- 8 oz mushrooms, sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup dry Riesling wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season the chicken breasts with salt and pepper. In a large skillet, cook the bacon until crispy. Remove and set aside. In the same skillet, brown the chicken breasts on each side until golden. Remove and set aside.
- Using the same skillet, add a little olive oil if needed. Sauté the chopped onion and garlic until fragrant. Add the sliced mushrooms and cook until tender, about 5-7 minutes. Crumble the cooked bacon and set aside.
- Pour in the Riesling wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 3-4 minutes to reduce slightly. Add chicken broth and cook for another 5 minutes. Stir in heavy cream, then return the chicken breasts to the skillet. Cover and cook on low heat for 10-15 minutes until the chicken is cooked through and the sauce has thickened. Garnish with fresh parsley and crumbled bacon before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or cream to restore creaminess.
- For best flavor, consume within the recommended timeframe.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sauté and simmer
- Cuisine: European
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 150 mg