Geschnetzeltes Creamy Hunters Sauce Recipes

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:

• 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 (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).