Chicken Saute with Riesling
Submitted by amazon
Golden chicken breasts sauteed with shallots, carrots, and fresh herbs in a light Riesling wine sauce. A refined French-style dinner that’s on the table in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minAlsace called, and it wants you to make this tonight.
This light, elegant chicken saute brings together golden-brown chicken breasts with caramelized shallots and tender carrots, all simmered in a fragrant Riesling and chicken broth sauce.
Thyme, chervil, and parsley add layers of herby freshness, while a touch of white wine vinegar keeps the sauce bright and balanced.
The whole thing comes together in one skillet in about 30 minutes, and it tastes like something you’d order at a French countryside inn.
Chef Tips
- Use a dry or off-dry Riesling for the sauce, and pour yourself a glass to drink alongside
- Golden brown shallots are key to the sauce’s sweetness, so don’t rush that step
- Slice carrots thin on a bias so they cook through in just 5 minutes
- If you can’t find chervil, tarragon makes a lovely substitute
Ingredients
Directions
In lare skillet, heat 2 teaspoons of the margarine; add chicken.
Cook over medium-high heat 2 minutes on each side, until golden brown.
Remove chicken from skillet; set aside.
In same skillet, heat remaining 2 teaspoons margarine; add shallots and carrots.
Cook, stirring frequently, 4 to 5 minutes, until shallots are golden brown; stir in broth, wine, parsley, vinegar, thyme, chervil, salt and pepper.
Reduce heat to low; cook, stirring occasionally, 5 minutes, until carrots are tender.
Stir in dissolved cornstarch; cook until sauce is slightly thickened.
Return chicken to skillet; cook, basting with pan juices, 3 minutes, until chicken is cooked through.
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