Ingredients:

  • 1.5 lb boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 2 shallots, finely minced
  • 3 cloves garlic, minced
  • 8 oz baby bella mushrooms, sliced
  • 3/4 cup dry Riesling wine
  • 1/2 cup low-sodium chicken broth
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/3 cup light cream
  • 2 tbsp fresh tarragon, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Pat the chicken thighs dry with paper towels and season with salt and pepper.
  2. Heat olive oil in a 12-inch skillet over medium-high heat. Sear chicken for 5–7 minutes per side until deep golden-brown. Remove chicken and set aside on a plate.
  3. Lower heat to medium. In the same pan, sauté minced shallots and sliced mushrooms for 5 minutes until browned. Stir in minced garlic and cook for 60 seconds.
  4. Pour in the dry Riesling, scraping the bottom of the pan to release the fond. Reduce the wine by half (about 3–5 minutes), then stir in the chicken broth and bring to a gentle simmer.
  5. Nestle the seared chicken back into the pan with any accumulated juices. Stir in the light cream and lemon juice.
  6. Simmer for another 5 minutes until the sauce thickens slightly and the chicken is cooked through. Garnish with chopped tarragon and parsley.