Sauteed Chicken in Riesling

The Alsace is a land of orchards and grain fields, of medieval villages and storybook castles, of sauerkraut and beer. It includes stretches of both the Rhine River and the Vosges Mountains, and is home to some of the best white wines in France, among them parchment-dry Rieslings that Parisians use in the kitchen and pour at the table. In this recipe, Alsatian Riesling becomes the base for a sauce enriched with cream and seasoned with tarragon, an herb more fully established in the French pantry than in any other.Serve with a fragrant, dry Riesling or a crisp white wine from the Loire, such as a Jasnieres or Sancerre.
Average Customer Rating:
5 out of 5
5
 out of 
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(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Sauteed Chicken in Riesling
Review 1 for Sauteed Chicken in Riesling
5 out of 5
5 out of 5
CowtownCook
Fort Worth, TX
June 7, 2011
Ability level:Novice
Cooks for:3 to 5 people
Cooks:A few times a month
Would You Recommend? Yes
+1point
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Excellent!
June 7, 2011
This is extremely easy and has an excellent taste. It took a little prep time (especially for a novice like myself) but it's well worth the effort. Also, the recipe makes enough (my family is 4) for leftovers (the sauce is even better on day 2!) With all of the transferring of pots and pans, this could seem a little daunting but don't be intimidated! It's well worth it!
Pros: Healthy, Appearance, Impressive, Will Make Again, tasty
Cons: Lengthy