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.
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Customer Reviews for Sauteed Chicken in Riesling
Review 1 for Sauteed Chicken in Riesling
5 out of 5
5 out of 5
Consumer2
Monarch Beach, CA
July 1, 2014
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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Tarragon is the best
July 1, 2014
This was an easy recipe. I used bone-in chicken breasts. I also didn't have dried mushrooms, so I used fresh and added them toward the end so they wouldn't get soggy.
Will definitely make again. Sauce is wonderful.
Pros: Yield, Good Value, Easy, Appearance, Adaptable, Impressive, Will Make Again