Geschnetzeltes (Chicken in Cream Sauce)
1 lbboneless skinless chicken breast
1 Tbspbutter or cooking oil
2 mediumshallots, minced
3/4 cdry white wine
4 ozsliced button mushrooms (optional)
1 clight cream or whipping cream
2 tspdried tarragaon (or 2 tbsp fresh, chopped)
1/2 tspblack pepper
·cooked egg noodles, drained and buttered (optional)
How to Make Geschnetzeltes (Chicken in Cream Sauce)
- Cut the chicken into thin strips, 2 to 3 inches long and about 1/2 inch wide.
- 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.
- Add the cream and tarragon, and cook until sauce is further reduced by 1/3. Season with salt and pepper.
- This is traditionally served over hot, buttered egg noodles with a side dish of Dampfkartoffeln (boiled potatoes).