Zurichgeschnetzeltes or Diced Chicken
Experience the comforting flavors of Zurichgeschnetzeltes, a classic Swiss dish of tender diced chicken bathed in a creamy white wine sauce. This recipe features thinly sliced chicken breast coated in a light flour dusting, seared to golden perfection, and simmered with earthy cremini mushrooms, aromatic shallots, and a luscious blend of dry white wine, chicken stock, and heavy cream. Enhanced with a splash of fresh lemon juice for brightness, this dish is as elegant as it is satisfying. Ready in just 40 minutes, it’s perfect for weeknight dinners or special occasions. Serve it with traditional Swiss rösti, buttery pasta, or steamed rice to transform your meal into a cozy Alpine-inspired feast.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon All-purpose flour
- 2 tablespoons Butter
- 2 whole Shallots, finely chopped
- 200 grams Cremini mushrooms, sliced
- 100 milliliters Dry white wine
- 100 milliliters Chicken stock
- 200 milliliters Heavy cream
- 1 teaspoon Lemon juice
- 1 tablespoon Parsley, chopped (optional for garnish)
Instructions
Start by preparing the chicken breast. Cut it into thin, bite-sized strips and season with salt and black pepper.
Dust the chicken strips lightly with the all-purpose flour, shaking off any excess. This helps create a light coating and will thicken the sauce later.
Heat 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken strips for 1 to 2 minutes on each side until they are golden but not fully cooked through. Remove the chicken from the pan and set it aside.
In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the finely chopped shallots and sauté for 2 minutes until they become soft and translucent.
Add the sliced cremini mushrooms to the pan and cook, stirring occasionally, for about 5 minutes until they become tender and start to release their juices.
Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3 minutes.
Add the chicken stock and bring the mixture to a simmer. Stir in the heavy cream and let the sauce gently bubble for 5 minutes until it thickens slightly.
Return the partially cooked chicken to the skillet and simmer for another 5 to 7 minutes, or until the chicken is cooked through and tender. Stir occasionally to make sure the chicken is coated with the sauce.
Add a splash of lemon juice to brighten the flavors and taste for seasoning, adding more salt and pepper if needed.
Serve the Zurichgeschnetzeltes hot, garnished with freshly chopped parsley if desired. Pair it with traditional Swiss rösti, pasta, or even rice for a hearty meal.
Nutrition Facts
Calories |
1775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 4265 mg | 185% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.5 g | ||
| Protein | 151.2 g | 302% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2164 mg | 46% | |
*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.
