Cheesecake Factory Chicken Riesling Recipe
The Cheesecake Factory Chicken Riesling is an attractive dish made of very soft chicken breast, mushrooms, bacon, onions, and creamy Riesling wine sauce. It is a super-popular dish because of its savory flavor, richly packed with the finest subtle aspect of wine sweetness.
Ingredients
- 5-6 Bacon slices (cut into small parts)
- 2 Large chicken breasts (split lengthwise in half)
- 1/2 teaspoon Garlic powder
- 7 oz. Cremini mushrooms (sliced)
- 1/4 teaspoon Italian seasoning
- 3 cloves Garlic (minced)
- 1/2 cup Riesling
- Salt & pepper, to taste
- Flour, for dredging
- 2 tablespoons Butter
- 3/4 cup Heavy/whipping cream
Buttered parmesan pasta:
- 8 ounces Uncooked spaghetti
- 2 tablespoons Butter
- 1/2 cup Freshly grated parmesan
Instructions
- If utilizing this recipe for buttered parmesan pasta, heat salted water in a large pot until it boils. After putting the spaghetti in hot water, cook it per the package's directions. Make an effort to finish it concurrently with the chicken.
- When cooked, strain the pasta back into the pot and toss with hot pasta until totally covered and evenly coated with 1/2 cup of parmesan cheese and 2 tablespoons of butter. Cover it up until you are ready to serve.
- Chop bacon into bits with kitchen scissors and cook over medium-high in a skillet until crispy. Take the skillet off the stovetop. Save some of the bacon fat in the skillet Set the bacon on a plate, line it with paper towels, and then line that plate with toweling. Slice the chicken lengthwise into four thin pieces. Next, apply flour to each one, shake off excess, and sprinkle with salt and pepper (be careful with the salt; bacon is salty).
- After bringing the skillet back up to medium-high heat, add the chicken and cook it for four to five minutes, until it is brown but still not done. Shift it onto an additional plate.
- Add the butter, Italian seasoning, and mushrooms to the same skillet. Simmer the mushrooms for five to six minutes, or until they start to release their water and develop a lovely sear.
- Add in the garlic and sauté for about a minute.
- Add the white wine to the skillet and, using a spatula, deglaze it on the bottom of the pan. Leave it to bubble for two to three minutes until it has reduced by half.
- Add cream put chicken and bacon back in the pan and simmer for approximately five minutes until the chicken is cooked through and the sauce has slightly thickened.
- Drizzle chicken with sauce and season with additional salt and pepper to taste. Serve right away.