Geschnetzeltes Chicken in Cream Sauce
Geschnetzeltes Chicken in Cream Sauce is a comforting and flavorful one-pan dish perfect for weeknight dinners yet elegant enough for entertaining. This German-inspired recipe features tender strips of golden-browned chicken breast enveloped in a luscious cream sauce infused with garlic, onions, and earthy mushrooms. A splash of chicken broth, a touch of Dijon mustard, and a sprinkle of paprika elevate the sauce to gourmet levels, creating a perfectly balanced, creamy base. Served over rice, egg noodles, or paired with crusty bread, this dish is ready in just 40 minutes and delivers restaurant-quality flavor with minimal effort. Garnished with fresh parsley for a burst of freshness, Geschnetzeltes is a satisfying way to bring European-inspired cooking into your home.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic cloves, minced
- 200 grams White mushrooms, sliced
- 250 ml Chicken broth
- 200 ml Heavy cream
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
Instructions
Slice the chicken breast into thin, bite-sized strips and season with salt and black pepper.
Dust the chicken strips with flour, shaking off any excess. This will help the chicken brown better and slightly thicken the sauce later.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add half of the chicken strips in a single layer and cook for 2-3 minutes per side until golden but not fully cooked through. Remove the chicken to a plate and repeat with the remaining oil, butter, and chicken. Set the chicken aside.
In the same skillet, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to deglaze the pan and incorporate all the browned bits.
Stir in the heavy cream, Dijon mustard, and paprika. Bring the mixture to a gentle simmer.
Return the cooked chicken strips and any accumulated juices to the skillet. Reduce the heat to medium-low and cook for 5 minutes, or until the chicken is cooked through and the sauce thickens slightly.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Sprinkle the dish with chopped fresh parsley just before serving. Serve hot over rice, egg noodles, or with crusty bread.
Nutrition Facts
Calories |
2151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.8 g | 178% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 3526 mg | 153% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 11.2 g | ||
| Protein | 169.1 g | 338% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 159 mg | 12% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2509 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
