House archive

Family Cookbook
DinnerMain DishPoultry

Diane Wyner Chicken

Ingredients

Scale
  • 3 tablespoons butter
  • 4 boneless/skinless chicken breasts
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1 onion, halved
  • 2 finely chopped shallots
  • 1/4 lb sliced mushrooms
  • 3/4 cup +1 teaspoon Riesling Wine
  • 3/4 cup heavy cream

Directions

  1. Heat butter over medium heat. Add chicken and brown lightly about 3 minutes each side. Remove excess fat. Season chicken with salt and pepper. Add onion to the pan, cover, and sauté over low for 15 minutes (10 if using breasts).
  2. Add shallots, mushrooms, and 3/4 cup wine. Cover and simmer until chicken is tender and juices run clear about 10 minutes. Transfer chicken and mushrooms to plate. Discard onion and reduce liquid over high heat to about 1/3 cup, about 2 minutes.
  3. Add cream and boil to thicken, stirring gently about 1 minute. Taste and adjust seasoning and stir in 1 teaspoon wine. Spoon and pour sauce over chicken.