Friday, June 5, 2015

Chicken Geschnetzeltes

The gentle bubble from the pan leaves a trail of aromatic vapor , imparting my small kitchen some enticing whiffs. Among the bulbs of sliced mushrooms, the succulent strips of meat have been simmering in  cream, broth and white wine as I slowly sway it off to a gentle waltz.

After more than 3 weeks of indulging myself in all things delicious and good in Asia, my mouth still waters at the promise this familiar deliciousness , I've eaten so many times.
From steaks to foie gras, dim sums to grilled tuna, I've consumed too much restaurant foods that I'm glad I home, here in Germany and cooking  something generic as Geschnetzeltes . A simple  dish, devoid of any flair and  extravagance but good nevertheless  . Common and forever present in many German  households. Nothing could be as welcoming as this . Holiday feels like an exciting dream, but being home a sweet reality.


500 g chicken breast, skinned and cut into strips 
( veal, pork or turkey can be used as well)
1 medium sized onion, finely diced
250 g Champignon mushroom, sliced
2 + 1  tbsp. butter
300 ml  chicken broth
250 ml ,  white wine
200 ml cream
salt and pepper to taste
handful of  chopped parsley

Cooking Instructions:

1. Heat 2 tbsp. of butter in a pan. Brown chicken strips on both sides and take out.
 2. Add another tablespoon of butter into the pan, sauté mushroom for about 2 minutes. Add in the white wine. Crack up the heat to high to reduce the sauce for about 1 minutes.
 3. Stir in the cream..

4. And the broth . Reduce heat and let it simmer gently for 5 minutes.

5. Put chicken strips, juice and all , back into the pan. Cook for another 5 minutes. Season with salt and pepper. Add chopped parsley and serve with  Spätzle or tagliatelle.
 Einen guten Appetit!

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