Geschnetzeltes Chicken In Cream Sauce Recipes

TUSCAN CHICKEN IN PARMESAN CREAM SAUCE

Steps:

• Season each side of each pounded chicken breast with Italian Seasoning and salt and pepper.
• Combine flour and grated parmesan in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides.
• Heat a large skillet over medium high heat. Add the 2 tablespoons butter and stir/melt.
• Cook the chicken (in batches if necessary) for 4-5 minutes per side or until its fully cooked (165F in the center and no longer pink) and browned on both sides. Remove from the skillet and place on a plate. Cover with foil.
• Wipe the skillet clean and return the skillet to medium high heat and add the remaining ¼ cup butter. Use a wooden spoon to scrape the bottom of the pan as the butter melts. The brown bits hold a lot of flavor, so no need to remove.
• Add the garlic and sun-dried tomatoes and cook for 1-2 minutes or until fragrant.
• Whisk in the flour and allow to thicken for approximately 1 minute.
• Whisk in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper. Stir to combine.
• Add the spinach and reduce heat to simmer. Allow to cook until the sauce slightly thickens and the spinach wilts.
• Add the chicken back into the skillet and turn to coat in the sauce. Allow to continue to simmer until the chicken is heated through, 2-3 minutes. Garnish with fresh parsley.
• Enjoy!

CHICKEN GESCHNETZELTES WITH HUNTER SAUCE RECIPE

Steps:

• Rinse your chicken breast and tap dry with a kitchen towel. Cut your chicken breast into bite-sized striped. Keep aside
• Heat up a pan with the butter and add your sliced onion. Cook the onion soft and translucent.
• Add your sliced mushrooms to the pan. Cook the mushroom until they have reduced in size as seen in the video.
• Next, keep on medium to high heat and pour the wine over the mushroom. This is called to deglaze. The wine will evaporate so stir cook quickly.
• Season with salt, black pepper, paprika and add a piece of bay leaf.
• Now pour the broth and the cream into the pan over the mushrooms and mix it all well.
• At this stage add your chicken strips. We add them now because they kind of get poached in the sauce and they won't overcook and get chewy but remain tender.
• Mix your chicken geschnetzeltes into the mushroom sauce and turn them at some point so that they get cooked on all sides.
• Cook until chicken is done but doesn't overcook!
• garnish with freshly chopped chive pieces.

GESCHNETZELTES (CHICKEN IN CREAM SAUCE)

Steps:

• 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. This is traditionally served over hot, buttered egg noodles with a side dish of Dampfkartoffeln (boiled potatoes).

GESCHNETZELTES (CHICKEN IN CREAM SAUCE)

Steps:

• 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.
• Serve over noodles or with Dampfkartoffeln (boiled potatoes).

GESCHNETZELTES

Steps:

• Heat oil in skillet and heat meat in portions for 1-2 minutes. Season with salt and pepper. Take out all the meat and put to the side.
• Add onions and mushrooms to the pan and saute for 2 minutes.
• Sprinkle on flour and saute for 1-2 minutes.
• Add cream and wine and reduce a little. Add the meat and heat through.But be careful not to leave the meat in too long or it will become tough.
• Season with salt, pepper, sugar and lemon juice to taste.

QUICK AND EASY CHICKEN IN CREAM SAUCE

Steps:

• Slice the chicken into thin strips and toss in the seasoned cornflour.
• Heat the oil in a pan and fry the chicken pieces until golden brown.
• Add the mushrooms and cook until tender,about 2 minutes.
• Remove the chicken and mushrooms and keep warm.
• Pour the wine into the pan, bring it to the boil, and then add the cream. Cook for 1-2 minutes, until the sauce is thick and creamy. Season to taste.
• Pour the sauce over the chicken, sprinkle with fresh parsley and serve.

ZURCHER GESCHNETZELTES (ZURICH-STYLE VEAL STRIPS IN CREAM SAUCE)

Steps:

• Sprinkle the flour over the veal strips, and coat well.
• In a large frying pan over medium-high heat, melt half of the butter and half of the oil and as soon as the butter foams, immediately add the meat and quickly brown on all sides. Set aside meat to a dish and cover with foil to keep warm.
• Add remaining butter and oil to pan and sauté the onion and garlic for a couple of minutes. Now stir in the mushrooms and lemon zest and cook until mushrooms begin to soften, about 5 minutes.
• Add the wine to deglaze the bottom of the pan, using a wooden spoon to scrape up any browned bits. Stir in the veal (and juices!) and cook over low heat for another 10 minutes.
• Stir in the cream and season to taste with paprika, salt and pepper. Let bubble for a few minutes until hot, then stir in the lemon juice and serve sprinkled with fresh snipped parsley.

CHICKEN IN CREAM SAUCE

Steps:

• Combine chicken (breast-side up), chicken broth, water, Mexican crema, tomatoes, red peppers, jalapeno peppers, onion, garlic, oregano, bay leaf, cayenne pepper, salt, and pepper in a large stockpot, ensuring all ingredients are submerged in the liquid. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 1 hour.
• Turn chicken over using a pair of tongs. Cover stockpot and simmer until chicken is cooked through, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from mixture and set aside.
• Increase heat to high and bring mixture to a boil, skimming off any fat that rises to the surface, 5 to 10 minutes.
• Cut chicken into serving-size pieces and return to stockpot; stir in chopped cilantro and cook until chicken is warmed through, about 5 minutes.