Chicken Riesling

Melt butter in a large skillet over medium-high heat. Pat dry the chicken with a towel and season with salt and pepper. Add chicken and onion, cooking for about 6 minutes on the first side and 4 minutes on the reverse side. Stir onion throughout as to not burn the onion.

Add Riesling, cover and simmer on low until the chicken breasts reach 165 internal temperature (about 25 minutes). Remove breasts to plate and cover with foil.

While simmering, prepare the desired add-ons separately. Chef's note: Use the drained bacon grease to saute the garlic.

In a separate pot, cook the fettuccine. If desired, cut the cook time for the fettuccine short and add the pasta to the sauce to finish cooking.

In a bowl, blend flour and remaining tablespoon of butter. Stir until doughy.

Add the cream into the skillet with the sauce and bring to a simmer.

Gradually add the flour paste to the sauce and whisk until smooth. After simmering for 3 minutes, return the chicken and pasta to the skillet along with the prepared add-ons and serve.