Savory but Delicate, our Steinberg White adds a measure of sweetness to a savory dish.

As fall finally begins to fray the hot seasons grip on our lives, we can start thinking about warmer dishes like this Steinberg White Chicken Riesling that we might have dismissed during those dog days of summer.

I have always had an affinity for chicken. Not because I like that meat more than any other, though I certainly have no complaints or qualms about devouring it! I have, through the whims of fate and foibles of nature been blessed with various partners over the years that have always had an abiding love of chicken, so I have learned to cook and appreciate the various ways it can be made delicious and complimentary of an entire meal.

For this recipe I found a few different versions of Chicken Riesling that seemed pretty tasty and began to adjust and experiment. I happen to be a huge lover of mushrooms so I decided to add a ton of thick sliced portobello, though you could certainly add any variation of mushroom you might desire, I would stray away from some of the more strongly flavored ones. You want a somewhat mild shroom, though a hint of strong mushroom flavor is nice I use Mushroom Boullioun (something similar to this) to get more punchier mushroom flavor that I can control more readily than the mushrooms themselves.

This dish is delicious served over rice, with mashed potatoes or on a bed of fried vegetables like squash and zucchini!

Instructions

1. Cut the bacon into small pieces, and fry in a skillet over medium-high heat until crispy.

2. Take the skillet off the heat. Transfer the bacon to a paper towel lined plate and leave 2-3 tablespoons of the bacon fat in the skillet.

3. Cut the chicken lengthwise into 4 thinner pieces, then sprinkle each piece with the garlic powder and some salt & pepper, then coat it in flour and shake off the excess.

4. Return the skillet to medium-high heat, and once it’s hot again, add the chicken and cook for 4-5 minutes (golden but not fully cooked through). Transfer to another plate.

5. In the same skillet, add the butter, mushrooms and Italian seasoning. Cook for 5-6 minutes or until the mushrooms release their water, if it’s cooked off, and they get a nice sear.

6. Stir in the garlic and cook for about 1 minute.

7. Add the Steinberg White to the skillet and scrape any brown bits off the bottom of the pan. Let it bubble until the liquid is reduced by half (about 2-3 minutes).

8. Stir in the cream and add the mushroom bouillon, then add the chicken and bacon back to the skillet. Cook for about 5 minutes or until the sauce has thickened up a bit and the chicken has cooked through. Spoon some sauce over the chicken and season with extra salt & pepper if needed. Serve immediately.

You can read more about Steinberg White in my article here!