Chicken with Riesling & Mushroom Sauce

This recipe was featured in my newsletter dated December 21, 2006.

Chicken with Riesling & Mushroom Sauce
by Chip Desormeaux

5 tbs. butter, in all
4 boneless breast halves, skin-on
S&P
1 small onion, finely chopped
2 tbs. flour
2 tbs. Cognac (optional)
1 c. dry Riesling (sub dry vermouth wine)
½# mushrooms, sliced ¼" thick
3 tbs. heavy cream

Melt 2 tbs. of the butter in a skillet. Season the chicken with salt and pepper and add the chicken to the skillet skin side down. Cook over moderate heat just until slightly browned, about 2 minutes per side. Remove the chicken to a plate, tent with foil and set aside.

Add the onion and flour to the skillet and cook, stirring, for 1 minute. Add the Cognac and carefully ignite it with a match. When the flames subside, add the Riesling and then the chicken breasts and mushrooms. Cover and simmer over low heat until the meat is just cooked, about 7-10 minutes.

Remove chicken to serving plates. Stir the cream into the sauce in the pan and simmer, whisking constantly, until sauce is thoroughly combined with the cream.

Chicken can be served over toast points with the sauce poured over the top.

Chicken with Riesling & Mushroom Sauce Recipe