Chicken Riesling

"A delicious sauce made with cream, Austrian Riesling (which is usually dry), and egg yolks turn plain old chicken into a dish that is truly elegant! Serve with fine egg noodles and a green salad."
photo by breezermom photo by breezermom
photo by breezermom
Ready In:
1hr 5mins




  • Season chicken with salt and pepper. Brown slowly on both sides in hot butter in large skillet. Remove chicken and reserve 2 T. drippings.
  • In skillet, bring broth, wine, garlic, onion and bay leaf to a boil. Add chicken. Cover and simmer for 30 minutes or until tender. Remove chicken to a hot platter and keep warm.
  • Boil pan juices rapidly for 5 minutes (there should be about 1-1/2 cups when done). Stir in reserved drippings. Blend in flour. Strain pan juices into saucepan.
  • Add cream and nutmeg. Bring to a boil, stirring until thickened.
  • Add small amount of hot mixture to egg yolks to temper them, then stir back into saucepan. Cook, stirring, for 2-3 minutes. Pour over chicken. Sprinkle with parsley and garnish with lemon slices.

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  1. This made a great family dinner for us. My daughter loves dry Riesling and she loved how it worked in this recipe. The sauce was very creamy and good. I have never added egg yolks to a sauce before. Made for CQ4.
  2. Delicious! We really enjoyed this for dinner last night. I didn't strain the pan juices though.....just enjoyed every bit of flavor! Thanks for sharing. Made for CQ 2017.
    • Review photo by breezermom


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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