Cheesecake Factory Chicken Riesling

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A comforting dish featuring golden brown chicken breast in a creamy mushroom sauce, perfect for a cozy dinner.

Scale

4 boneless, skinless chicken breasts
2 tablespoons unsalted butter
1 tablespoon unsalted butter (for sautéing mushrooms)
8 ounces fresh sliced mushrooms
1 cup non-alcoholic white grape juice (or blend of apple cider vinegar and white grape juice)
1 cup heavy cream
2 cloves garlic, minced
1 teaspoon fresh thyme
1/4 cup fresh parsley, chopped
Salt to taste
Pepper to taste

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Season the chicken breasts generously with salt and pepper, ensuring every bite is full of flavor.
Sear the chicken in a large skillet with 2 tablespoons of butter over medium-high heat for about 4-5 minutes on each side until golden. Remove and set aside.
Sauté the mushrooms in the same skillet with another tablespoon of butter for about 5 minutes until tender and browned.
Add garlic and thyme, cooking for an additional minute until fragrant.
Pour in the non-alcoholic white grape juice or vinegar-juice blend and scrape the bottom of the skillet to loosen flavorful bits.
Thicken the sauce by reducing heat to low and stirring in heavy cream. Simmer until slightly thickened.
Combine the browned chicken back into the skillet, coating with the creamy mushroom sauce, and let it simmer for about 10 minutes.
Freshen up the dish by stirring in chopped fresh parsley just before serving.
Plate and serve this delightful chicken over rice or pasta to soak up the luscious sauce!

For a thicker sauce, let it simmer longer. This dish pairs well with a crisp green salad.

Find it online: https://pinrecipezbylinaa.com/chicken-riesling-recipe-cheesecake-factory-easy/