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geschnetzeltes (chicken in cream sauce)

(7 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is a super delicious dish. It's a chicken dish in a rich, creamy sauce that's popular throughout Germany. Veal is traditionally used, but pork or chicken can be used as well. Some regions in Germany typically include sliced mushrooms (such as this recipe), while other regions would never consider adding them. The dish is often served over hot buttered noodles with a side of Dampfkartoffeln (boiled potatoes). One bite, and most people consider this recipe their newest favorite dish.

(7 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Saute

Ingredients For geschnetzeltes (chicken in cream sauce)

  • 1 lb
    boneless skinless chicken breast
  • 1 Tbsp
    butter or cooking oil
  • 2 md
    shallots, minced
  • 3/4 c
    dry white wine
  • 4 oz
    sliced button mushrooms (optional)
  • 1 c
    light cream or whipping cream
  • 2 tsp
    dried tarragaon (or 2 tbsp fresh, chopped)
  • 1/2 tsp
    salt
  • 1/2 tsp
    black pepper
  • cooked egg noodles, drained and buttered (optional)

How To Make geschnetzeltes (chicken in cream sauce)

  • 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).
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