Chicken Riesling

Ingredients

• 1) 1 thick slice or 2 thin slices bacon, diced
• 2) 4 skinless boneless chicken breasts or thighs
• 3) 2 tablespoons olive oil
• 4) Salt and pepper
• 5) 8 oz (227 gr) sliced mushrooms
• 6) 1 large shallot or a small onion, finely chopped
• 7) 1 cup dry Riesling
• 8) 1/4 to 1/3 cup heavy cream
• 9) 4 tablespoons butter
• 10) 2 garlic cloves

Steps

• 1) Pound the chicken to make them all similar thickness, about 1/2 inch (cut open a gallon ziplock freezer bag and slide the chicken between the plastic sheets to make this easier).
  Sprinkle salt and pepper on the chicken.
• 2) Fry the bacon in a large skillet at medium high until cooked through. Remove it with a slotted spoon and reserve it on a large plate near the stove that you'll be going back to.
• 3) In the same skillet, add the olive oil to the bacon dripping and fry the chicken until it's golden brown in spots.
  You don't want to burn the chicken or the bottom of the skillet, but any color left in the pan will make the dish tastier.
  Take out the chicken and let it rest on the bacon plate.
• 4) Add the mushrooms and the shallot or onion, scraping up the brown bits from the pan.
  The mushrooms will exude liquid which will help you to clean up the pan. Just cook until the shallot is golden and translucent.
• 5) Add the wine and let it boil on medium heat until it reduces to a thick syrup consistency.
  Add the chicken and bacon any accumulated juices back to the pan.
• 6) Add the cream and simmer until the sauce thickens slightly. Remove from heat, take out the chicken and add the cold butter to the still-warm pan.
  Stir the butter constantly until it melts into the sauce making it glossy and thick.
• 7) Serve the chicken with the sauce along with some spatzle or buttered egg noodles.

Notes

• 1) Always slightly salt your pasta water, a pinch of salt will do.
• 2) If you happen to have leftovers, when you reheat the pasta in the microwave or saute pan, add a little water to refresh the sauce and pasta.
• 3) As you're building the sauce, you may need to add a bit more liquid (water or chicken stock) if it's too thick or cook it longer if it's too thin.