What's Cooking Wednesday: Chicken with Riesling

Y'all know I don't normally share family recipes, or at least I don't recall having ever shared any during What's Cooking Wednesday, but I've been testing out some new dishes from the cookbook my mama made me and couldn't resist!  So, from my family's kitchen to yours, bon appetit!

5 tablespoons butter, divided

2-3 pounds boneless, skinless chicken breasts

salt and freshly ground black pepper

1 large shallot, minced

2 tablespoons cognac (brandy will work just as well)

1 cup dry Riesling (buy a bottle you intend to drink with the meal)

6 oz white mushrooms, sliced

1 tablespoon flour

1/2 cup cream (or fat free half and half)

Spaetzle (you can usually find it in the gourmet section of your grocery - or the German section if you have one)

Melt 2 tablespoons butter in a large skillet.  Add the whole chicken breasts, season with salt and pepper, and cook over moderate heat until slightly browned, about 4 minutes per side.  Add the shallots and cook, stirring for one minute.  Add the cognac and carefully ignite with a long kitchen match.  When the flames subside, add the Riesling, cover, and simmer over low heat until the chicken is cooked through, about 25 minutes.  Transfer chicken to a large platter and cover with tented foil.

Meanwhile, in a medium skillet, melt 2 tablespoons butter.  Add the mushrooms, season with salt and pepper, and saute until the liquid evaporates, about 7 minutes.  Increase the heat to moderate and cook, stirring, until browned, about 3 minutes more.

Melt the remaining butter (1 tablespoon) in a small bowl, and blend in the flour.  Stir the cream into the large skillet with the wine sauce and bring to a simmer.  Gradually whisk in the flour mixture and simmer, whisking until smooth, about 3 minutes.  Season with salt and pepper.  Return the chicken to the skillet and add the mushrooms.

While the chicken is reheating, cook the spaetzle in a pot of boiling salted water, according to package directions.

Serve chicken with mushroom sauce over a bed of spaetzle.  Fresh green beans are a lovely side dish to this hearty German meal!