Pan-Seared Chicken with Riesling Cream Sauce, Chanterelles, and Chard

chicken riesling
Pan-Seared Chicken with Riesling Cream Sauce, Chanterelles, and ChardBeth Galton | Food Styling by Mariana Velasquez

In this modern-day riff on braised poulet au riesling, succulent pan-seared chicken is nestled into a white wine cream sauce at the final moment. This recipe is adapted from chef Antoine Westermann, owner of Paris and New York City's Le Coq Rico restaurants, which focus on fine poultry.