Cheesecake Factory Chicken Riesling

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A creamy and flavorful chicken dish with tender mushrooms and rich sauce, reminiscent of a dining classic.

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 with salt and pepper generously on both sides.
Brown the chicken in a skillet with melted butter for about 4-5 minutes on each side until golden. Remove and set aside.
Sauté the mushrooms in the same skillet for about 5 minutes until tender and browned.
Stir in minced garlic and thyme into the mushrooms and cook for an additional minute.
Pour in the white grape juice, scraping the bottom of the skillet to deglaze.
Reduce the heat to low and stir in the heavy cream, allowing it to simmer until thickened.
Return the browned chicken to the skillet, coating with the creamy mushroom sauce and simmer for about 10 minutes.
Stir in chopped fresh parsley just before serving.

For extra richness, consider substituting half-and-half for the heavy cream, though it will be slightly less dense.

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