Creamy coq au riesling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Salt, 1 tsp Pepper, black, 1 tsp 3 trader joes chicken breast (individual frozen, thawed) Mushrooms, fresh, 1 cup sliced Onions, raw, 1 small diced Sweet potato, 1 cup, cubes or slices Garlic, 3 cloves crushed or minced Thyme, ground, 1 tsp Parsley, 4 tbsp Riesling, 2 cups 3/4 Almond Breeze Almond Coconut Milk Blend-Unsweetened Butter, unsalted, 3 tbsp 3 T Amaranth Flour Vegetable Oil, 1 tbsp 3 T Water Uncured Turkey Bacon - 4 slices cut into small pieces
In a large, deep pan, heat the oil and water on medium-high heat.
Season the chicken with salt and pepper and when the oil is hot, brown the chicken pieces in the pan, on all sides. Remove from the pan and set aside. Drain the fat used to brown the chicken.
In the same pan, add the onion and bacon and fry until the onion has turned translucent and the bacon has rendered all the fat. Add the chopped garlic and saute for a few minutes.
Add the mushrooms and herbs and cook this for another 5 minutes.
Remove the mushrooms/onion/bacon from the pan.
Add the butter and let it melt. Sprinkle the flour and whisk to form a smooth paste.
Return the mushroom/bacon/onion mix plus the potatoes to the pan and add the Riesling. Mix til smooth and add the Chicken. Bring the mix to a boil.
Reduce the heat and simmer on low heat for about 20 minutes, or until the chicken & potatoes are cooked through.
Stir in the milk last, and let it heat through for another few minutes.
Serve immediately with chopped parsley on top. I like to serve it over cauliflower rice, reg. rice, or another grain of choice.
Serving Size: 3 large but could cut the chicken into smaller servings for 4-5
Season the chicken with salt and pepper and when the oil is hot, brown the chicken pieces in the pan, on all sides. Remove from the pan and set aside. Drain the fat used to brown the chicken.
In the same pan, add the onion and bacon and fry until the onion has turned translucent and the bacon has rendered all the fat. Add the chopped garlic and saute for a few minutes.
Add the mushrooms and herbs and cook this for another 5 minutes.
Remove the mushrooms/onion/bacon from the pan.
Add the butter and let it melt. Sprinkle the flour and whisk to form a smooth paste.
Return the mushroom/bacon/onion mix plus the potatoes to the pan and add the Riesling. Mix til smooth and add the Chicken. Bring the mix to a boil.
Reduce the heat and simmer on low heat for about 20 minutes, or until the chicken & potatoes are cooked through.
Stir in the milk last, and let it heat through for another few minutes.
Serve immediately with chopped parsley on top. I like to serve it over cauliflower rice, reg. rice, or another grain of choice.
Serving Size: 3 large but could cut the chicken into smaller servings for 4-5
Nutritional Info Amount Per Serving
- Calories: 268.0
- Total Fat: 11.3 g
- Cholesterol: 54.7 mg
- Sodium: 558.2 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 1.9 g
- Protein: 18.5 g
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