Creamed German Chicken Recipes

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SAUTED MUSHROOMS IN CREAM SAUCE (GERMAN STYLE)



Sauted Mushrooms in Cream Sauce (German Style) image

Make and share this Sauted Mushrooms in Cream Sauce (German Style) recipe from Food.com.

Provided by FDADELKARIM

Categories     Pork

Time 1h

Yield 5 serving(s)

Number Of Ingredients 13

2 lbs fresh mushrooms, rinsed & dried
1/4 lb bacon, diced
1/4 cup butter
2 onions, diced
1 cup white wine
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 pinch nutmeg
1 pinch mace
1 cup heavy cream
1/2 lemon, juice of
2 parsley sprigs

Steps:

  • Slice the mushrooms in half if they are large, set aside.
  • Fry bacon in a large pan until lightly browned. Remove from pan and set on a papertowel lined plate to drain.
  • Add the butter to pan drippings along with the onions; saute until lightly browned. Next add mushrooms and cook until tender, stirring often.
  • Stir in wine & spices, cover with lid and simmer over low heat for 15 minutes. Take off the heat then stir in the cream, lemon juice, & bacon.
  • Reheat until just warm. Do NOT let the mixture come to a boil! Garnish with parsley.

CREAMED GERMAN CHICKEN



Creamed German Chicken image

Chicken done in a rich cream sauce with cooked onions. Serve over mashed potatoes with green beans and sauerkraut.

Provided by Dennis Dittrich

Categories     German Recipes

Time 50m

Yield 2

Number Of Ingredients 7

2 tablespoons butter
2 skinless, boneless chicken breast halves
1 onion, sliced
1 teaspoon fennel seed
1 teaspoon celery seed
1 tablespoon freshly ground black pepper, or to taste
1 pint heavy whipping cream

Steps:

  • Melt butter in a skillet over medium heat and brown chicken breasts in the hot butter until lightly golden on both sides, about 5 minutes per side. Chicken will still be slightly pink inside. Set chicken breasts aside.
  • Cook and stir onion in the same skillet until translucent, about 5 minutes; stir in fennel and celery seed along with black pepper until thoroughly combined. Pour in cream, bring to a boil, and reduce heat to low. Simmer, stirring often, until sauce is slightly thickened, about 5 minutes. Place chicken breasts into the cream sauce and spoon sauce over chicken; cook until chicken breasts are no longer pink inside and the juices run clear, about 10 more minutes.

Nutrition Facts : Calories 1103.5 calories, Carbohydrate 20.3 g, Cholesterol 417.4 mg, Fat 102.6 g, Fiber 3.3 g, Protein 29.8 g, SaturatedFat 62.9 g, Sodium 230.6 mg, Sugar 5.1 g

CREAMED GERMAN CHICKEN



Creamed German Chicken image

Chicken done in a rich cream sauce with cooked onions. Serve over mashed potatoes with green beans and sauerkraut.

Provided by Dennis Dittrich

Categories     German Recipes

Time 50m

Yield 2

Number Of Ingredients 7

2 tablespoons butter
2 skinless, boneless chicken breast halves
1 onion, sliced
1 teaspoon fennel seed
1 teaspoon celery seed
1 tablespoon freshly ground black pepper, or to taste
1 pint heavy whipping cream

Steps:

  • Melt butter in a skillet over medium heat and brown chicken breasts in the hot butter until lightly golden on both sides, about 5 minutes per side. Chicken will still be slightly pink inside. Set chicken breasts aside.
  • Cook and stir onion in the same skillet until translucent, about 5 minutes; stir in fennel and celery seed along with black pepper until thoroughly combined. Pour in cream, bring to a boil, and reduce heat to low. Simmer, stirring often, until sauce is slightly thickened, about 5 minutes. Place chicken breasts into the cream sauce and spoon sauce over chicken; cook until chicken breasts are no longer pink inside and the juices run clear, about 10 more minutes.

Nutrition Facts : Calories 1103.5 calories, Carbohydrate 20.3 g, Cholesterol 417.4 mg, Fat 102.6 g, Fiber 3.3 g, Protein 29.8 g, SaturatedFat 62.9 g, Sodium 230.6 mg, Sugar 5.1 g

GERMAN CREAM OF CHICKEN SOUP: SUPPE, HEIDELBERGER ART



German Cream of Chicken Soup: Suppe, Heidelberger Art image

Make and share this German Cream of Chicken Soup: Suppe, Heidelberger Art recipe from Food.com.

Provided by Olha7397

Categories     Whole Chicken

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

1 quart beef stock or 1 quart bouillon
2 cups water
1 teaspoon sugar
2 tablespoons rice or 2 tablespoons barley
3 -4 lbs chicken, cleaned
1 tablespoon salt
1 1/2 tablespoons butter or 1 1/2 tablespoons chicken fat
1 tablespoon flour
1 1/4 cups cream
3 egg yolks, beaten

Steps:

  • Combine stock or bouillon and water in large kettle; add sugar and rice or barley.
  • Rinse chicken; drain; pat dry.
  • Rub lightly with salt.
  • Place chicken in bouillon kettle.
  • Cover; bring to a boil.
  • Lower heat and cook slowly until chicken is tender, 1 1/2 to 2 hours.
  • Remove chicken.
  • Strain broth through colander, mashing rice or barley through with liquid.
  • Melt butter or chicken fat in soup kettle; blend flour smoothly with it.
  • Stir strained soup into fat and flour mixture.
  • Let cook 30 minutes, stirring frequently.
  • Add 1 cup cream; stir and bring to a gentle boil, but do not let boil.
  • Beat yolks with remaining 1/4 cup cream and stir into soup.
  • Add salt and pepper if needed.
  • In each soup plate put a few even strips of breast of the boiled chicken.
  • Pour hot soup over.
  • Soup should be creamy, pale yellow, but not too thick.
  • Serves 6.
  • Luchow’s German Cookbook.

Nutrition Facts : Calories 525.5, Fat 41.5, SaturatedFat 18.3, Cholesterol 260.8, Sodium 1823.6, Carbohydrate 6.7, Fiber 0.1, Sugar 0.8, Protein 30.2

CREAMED CHICKEN



Creamed Chicken image

"I came up with this recipe as a variation to beef Stroganoff," recalls Debra Baker of Greenville, North Carolina. "I like to serve it over toasted English muffins or egg noodles," she suggests.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup water
1/4 teaspoon salt
Pepper to taste
1/2 cup sour cream
English muffins, split and toasted
Cayenne pepper or paprika

Steps:

  • In a large skillet, saute the chicken in oil until no longer pink. Stir in the soup, water, salt and pepper. Bring to a boil. Remove from the heat and stir in sour cream. Serve over toasted English muffins. Sprinkle with cayenne or paprika.

Nutrition Facts : Calories 279 calories, Fat 15g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 795mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

CREAMED GERMAN CHICKEN



Creamed German Chicken image

Chicken done in a rich cream sauce with cooked onions. Serve over mashed potatoes with green beans and sauerkraut.

Provided by Dennis Dittrich

Categories     German Recipes

Time 50m

Yield 2

Number Of Ingredients 7

2 tablespoons butter
2 skinless, boneless chicken breast halves
1 onion, sliced
1 teaspoon fennel seed
1 teaspoon celery seed
1 tablespoon freshly ground black pepper, or to taste
1 pint heavy whipping cream

Steps:

  • Melt butter in a skillet over medium heat and brown chicken breasts in the hot butter until lightly golden on both sides, about 5 minutes per side. Chicken will still be slightly pink inside. Set chicken breasts aside.
  • Cook and stir onion in the same skillet until translucent, about 5 minutes; stir in fennel and celery seed along with black pepper until thoroughly combined. Pour in cream, bring to a boil, and reduce heat to low. Simmer, stirring often, until sauce is slightly thickened, about 5 minutes. Place chicken breasts into the cream sauce and spoon sauce over chicken; cook until chicken breasts are no longer pink inside and the juices run clear, about 10 more minutes.

Nutrition Facts : Calories 1103.5 calories, Carbohydrate 20.3 g, Cholesterol 417.4 mg, Fat 102.6 g, Fiber 3.3 g, Protein 29.8 g, SaturatedFat 62.9 g, Sodium 230.6 mg, Sugar 5.1 g

OLD-FASHIONED CREAMED CHICKEN



Old-Fashioned Creamed Chicken image

Make and share this Old-Fashioned Creamed Chicken recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 30m

Yield 30 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup chicken broth
1/2 cup half-and-half
1 tablespoon dry sherry
2 cups chopped cooked chicken breasts
1/2 teaspoon dried thyme
salt
black pepper
1 -2 tablespoon chopped fresh parsley, for garnish (or chopped scallion)

Steps:

  • In a medium saucepan, melt the butter over medium heat.
  • Whisk in the flour and cook, stirring constantly, until bubbling, about 1 minute.
  • Whisk in the broth, half-and-half, and sherry.
  • Bring to a boil, whisking frequently.
  • Decrease to a simmer and cook, stirring, until nice and thick, 3-5 minutes.
  • Stir in the chicken, the thyme, and salt and pepper to taste, and warm through.
  • Serve garnished with parsley or scallions.
  • Serve over egg noodles, toast, or waffles.

GERMAN CHICKEN CREAMY CORN



German Chicken Creamy Corn image

Post for Zaar Tour 2006. Its a super easy and tasty recipe but its has a lot of calories! I always enjoyed it!!!

Provided by katia

Categories     Chicken Breast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

4 chicken breasts
150 g bacon
400 g mushrooms
400 g corn kernels
3 tablespoons lemon juice
200 g creme fraiche
salt
pepper
4 tablespoons olive oil
1 glass water

Steps:

  • Heat the olive oil in a skillet and brown the chicken.
  • Cut the bacon in pieces and add it to the skillet.
  • Add the corn and the mushrooms. Season with salt and pepper and then add the lemon juice and at last the water.
  • Simmer for 50 minutes.
  • Add the creme and simmer for another 10 minutes.

Nutrition Facts : Calories 605.3, Fat 42.7, SaturatedFat 15.4, Cholesterol 124.5, Sodium 289.6, Carbohydrate 31.1, Fiber 3.7, Sugar 1.1, Protein 29.3

CREAMED GERMAN CHICKEN



Creamed German Chicken image

Chicken done in a rich cream sauce with cooked onions. Serve over mashed potatoes with green beans and sauerkraut.

Provided by Dennis Dittrich

Categories     German Recipes

Time 50m

Yield 2

Number Of Ingredients 7

2 tablespoons butter
2 skinless, boneless chicken breast halves
1 onion, sliced
1 teaspoon fennel seed
1 teaspoon celery seed
1 tablespoon freshly ground black pepper, or to taste
1 pint heavy whipping cream

Steps:

  • Melt butter in a skillet over medium heat and brown chicken breasts in the hot butter until lightly golden on both sides, about 5 minutes per side. Chicken will still be slightly pink inside. Set chicken breasts aside.
  • Cook and stir onion in the same skillet until translucent, about 5 minutes; stir in fennel and celery seed along with black pepper until thoroughly combined. Pour in cream, bring to a boil, and reduce heat to low. Simmer, stirring often, until sauce is slightly thickened, about 5 minutes. Place chicken breasts into the cream sauce and spoon sauce over chicken; cook until chicken breasts are no longer pink inside and the juices run clear, about 10 more minutes.

Nutrition Facts : Calories 1103.5 calories, Carbohydrate 20.3 g, Cholesterol 417.4 mg, Fat 102.6 g, Fiber 3.3 g, Protein 29.8 g, SaturatedFat 62.9 g, Sodium 230.6 mg, Sugar 5.1 g

GERMAN CHICKEN



German Chicken image

Make and share this German Chicken recipe from Food.com.

Provided by iewe7726

Categories     Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

4 slices bacon
1 onion, chopped
3 garlic cloves, chopped
1 cup Polish sausage, cooked and sliced
1/2 cup barbecue sauce
3 cups sauerkraut
1 (8 ounce) can tomato sauce
1/4 cup honey
6 boneless skinless chicken breasts
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350 degrees. In small skillet, cook bacon until crisp. Drain bacon on paper towels, crumble, and set aside. Cook onion and garlic in bacon drippings until crisp tender, about 4 minutes.
  • In 9x13 glass baking dish, combine sausage, sauerkraut, tomato sauce and honey and mix well (you might want to spray dish with cooking spray to keep from sticking). Add cooked onion and garlic (including drippings) and stir.
  • Sprinkle chicken breasts with salt and pepper and place on top of sauerkraut mixture. Sprinkle everything with the bacon.
  • Cover with foil and bake for 55-65 minutes or until chicken is thoroughly cooked.

Nutrition Facts : Calories 293.4, Fat 8.9, SaturatedFat 2.8, Cholesterol 78.7, Sodium 1430.3, Carbohydrate 22.7, Fiber 2.9, Sugar 16.1, Protein 30.8

CREAMED GERMAN CHICKEN



Creamed German Chicken image

Chicken done in a rich cream sauce with cooked onions. Serve over mashed potatoes with green beans and sauerkraut.

Provided by Dennis Dittrich

Categories     German Recipes

Time 50m

Yield 2

Number Of Ingredients 7

2 tablespoons butter
2 skinless, boneless chicken breast halves
1 onion, sliced
1 teaspoon fennel seed
1 teaspoon celery seed
1 tablespoon freshly ground black pepper, or to taste
1 pint heavy whipping cream

Steps:

  • Melt butter in a skillet over medium heat and brown chicken breasts in the hot butter until lightly golden on both sides, about 5 minutes per side. Chicken will still be slightly pink inside. Set chicken breasts aside.
  • Cook and stir onion in the same skillet until translucent, about 5 minutes; stir in fennel and celery seed along with black pepper until thoroughly combined. Pour in cream, bring to a boil, and reduce heat to low. Simmer, stirring often, until sauce is slightly thickened, about 5 minutes. Place chicken breasts into the cream sauce and spoon sauce over chicken; cook until chicken breasts are no longer pink inside and the juices run clear, about 10 more minutes.

Nutrition Facts : Calories 1103.5 calories, Carbohydrate 20.3 g, Cholesterol 417.4 mg, Fat 102.6 g, Fiber 3.3 g, Protein 29.8 g, SaturatedFat 62.9 g, Sodium 230.6 mg, Sugar 5.1 g

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