This is a modified version of the cover recipe of Food & Wine in February 2003, Chicken with Riesling. I increased the amount of mushrooms and substituted cornstarch for the flour to make it gluten-free.

I used my absolute favorite pan, the SCANPAN, which I purchased from FEAST Cooking School & Gourmet Kitchen Shop. The owner, Sean Gartland, I've known since high school and he opened an amazing gourmet kitchen shop and cooking school in Fenton, Michigan. If you are ever in town, stop by to check it out! The SCANPAN is so much to fun to cook with!

INGREDIENTS

• 5 tablespoons unsalted butter
•  2 1/2 lbs Fresh Chicken Tenders
•  Salt and freshly ground pepper
•  1 large shallot, minced
•  1 small red onion, minced
•  2 tablespoons Cognac
•  1 cup dry Riesling
•  1lb ounces organic baby bella mushrooms, sliced 1/4 inch thick
•  1 tablespoon cornstarch
•  1/3 cup heavy cream

PREPARATION

1. Melt 2 tablespoons of the butter in a large skillet. Add the chicken, season with salt and pepper and cook over moderate heat until slightly browned, about 4 minutes per side. Add the shallot and cook, stirring, for 1 minute. Add the Cognac and carefully ignite it with a long match. When the flames subside, add the Riesling, cover and simmer over low heat for about 5 minutes. Transfer the chicken and juice to a large bowl and cover with foil.
2. Then, in the same skillet, melt 2 tablespoons of the butter. Add the mushrooms, season with salt and pepper and cook over low heat until the liquid evaporates, about 15 minutes. Increase the heat to moderate and cook, stirring, until browned, about 5 minutes. Remove from pan and into a bowl.   
3. In a bowl, blend the flour and the remaining 1 tablespoon of butter. Pour the chicken, shallot and wine juice back into the pan. Stir in the cream and bring to a simmer. Gradually whisk the flour paste into the cooking liquid and simmer, whisking, until no floury taste remains, 3 minutes. Season with salt and pepper. Return the chicken to the skillet, add the mushrooms and briefly reheat.
   

Serve over mashed potatoes or rice with green beans or asparagus.