Geschnetzeltes (Chicken in Cream Sauce) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is an easy quick meal popular in Germany. Veal is traditionally used, but pork or chicken can be used as well. Some regions include sliced mushrooms while others would never consider adding it. The dish is often served over noodles with a side of Dampfkartoffeln (boiled potatoes). Ingredients:
1 lb boneless skinless chicken breast |
1 tablespoon butter or 1 tablespoon cooking oil |
2 shallots, minced |
3/4 cup dry white wine |
4 ounces button mushrooms, sliced (optional) |
1 cup light cream or 1 cup whipping cream |
2 teaspoons dried tarragon (or 2 tablespoons fresh, chopped) |
salt and pepper, to taste |
Directions:
1. Cut the chicken into thin strips, 2 to 3 inches long and about 1/2 inch wide.
2. Melt the butter in a frying pan and brown the chicken strips in it. Add the minced shallots when the meat is cooked part-way. When meat is no longer pink, add the wine and mushrooms (if using), and cook until sauce is reduced by 1/3.
3. Add the cream and tarragon, and cook until sauce is further reduced by 1/3. Season with salt and pepper.
4. Serve over noodles or with Dampfkartoffeln (boiled potatoes).
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