Global Food Recipes
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📕 Take on Hunter's Schnitzel
This recipe was inspired by one of our more traditional recipes in Austria, the hunter's schnitzel (Jägerschnitzel).
This is a natural unbreaded schnitzel cooked in a creamy paprika mushroom sauce.
Schnitzel in all its forms in Austria or Germany is always either pork or beef.
So if it is to be compared to the Israeli schnitzel, which calls for chicken breasts.
I wanted to find a way for others, who follow a more limited food diet, to enjoy the flavors of this mushroom sauce.
So here is my take on developing this recipe.
Mushroom always goes well with chicken as it does with beef so substituting the meat in the recipe was rather easy.
The sauce itself is always a bit different made by everybody back in Europe.
I have been following my own version for some time now which involves some sweet paprika powder to elevate the flavors in the dish.
📜 Which white wine to choose?
While preparing the ingredients for the cooking process, choose a good white wine which isn't too bitter nor too sweet.
In Austria they usually use a Riesling, so you might like to try it with this white wine type.
Of course, a glass or two while enjoying your homemade chicken with mushroom white wine cream sauce is recommended.
As an accompaniment to this chicken dish, you can serve some butter potatoes or rice.
👁️ More Mushroom and Chicken recipes
Do you cook mostly with chicken or also with other meat types?
📖 Recipe
Chicken with Mushroom White Wine Cream Sauce
Ingredients
- 2 Chicken Breast
- 1 big Onion
- 3 Pieces Garlic Cloves
- 40 Grams Green Bell Pepper Bell pepper
- 200 Grams Button Mushrooms
- 1 ½ Tablespoon Olive Oil
- 80 Milliliter White Wine
- 100 Milliliter Table Cream
- 1 Teaspoon Sweet Paprika Powder
- Salt according to your taste
- Black Pepper Ground
- 20 Milliliter Water
Instructions
- Wash and pat dry your chicken breasts. Cut them lengthwise into thin slices and season with salt and pepper on both sides of the chicken slices.
- Peel, rinse and chop your onion small and garlic cloves, wash and slice the capsicum into thin smaller pieces and wash your mushrooms, discard the stems of the mushroom and cut into smaller slices.
- Heat up the Olive oil in a pan and fry your onion first translucent. Then add the garlic and capsicum pieces and stir fry for 2-3 minutes or until they are a bit cooked. Then add the mushroom and mix the whole content on slow to medium heat.
- Allow the mushrooms to cook and while doing that they will release water. Cook until nearly dry and then deglaze by adding the whole white wine. Reduce the heat and allow to simmer and add the cream.
- Season with the Paprika, some salt and black pepper and mix well. Cook for 3-5 minutes or until you see the sauce getting thicker and then add the water.
- Push the mushroom etc to the sides of the pan and place all the chicken slices into the pan. Cover the chicken slices with the mushroom mixture and place a lid over your pan. Cook for 3-5 minutes on medium heat and then close the heat but keep the lid for 5-8 minutes more. The chicken will be nice moist and cooked enough.
- Serve with butter potatoes or rice.
Everything sounds and looks delicious. But what can I substitute the white wine with?
Hi Heather, the white wine is a main ingredient here so I fear it's difficult to just leave it out. If you want you can try using broth and adding lemon juice for some acidity and flavor instead of the white wine but the flavor will be for sure different. It's hard to substitute white wine.
Mushrooms are my favorite addition to any recipe! This creamy mushroom sauce sounds gorgeous, and I love that you added white wine! Beautiful, Hugs, Terra
Cream and paprika is a well loved combo by my OH. Sounds scrumptious.
Frankly speaking, I could eat chicken for the majority of my meals. I do crave some other meats often (pork usually) but chicken is such a wonderful versatile meat!
Your dish sounds fantastic. How come you have white wine in Goa???
This is a perfect recipe for the chilly weather. It looks wonderful and comforting. We eat a lot of chicken and since I've never made this before I will definitely add it to my list of dishes to try.
By the way your photos are beautiful! Happy Holidays!
I don't cook with any meats 😛
the sauce you paired this chicken with is lovely!!
We eat chicken a couple of times a week, as we do a variety of fish and seafoods. Pork also seems to get on the menu at least once per week but beef generally make fewer appearances. The mushroom sauce sounds fantastic, I definitely adore mushrooms and have several dried varieties for emergency situations.
i love the white wine cream sauce! Perfect with chicken
I love your sauce with the cream and white wine.The addition of mushrooms and capsicum must give it so much flavor! Will be trying it very soon 🙂
Oh wow - had no clue that chicken was such a hit in Goa!
This dish sounds fantastic! Love the chicken and mushroom combo!
I find myself craving chicken and salmon in winter - but don't think I have paired mushrooms with either.
This looks amazing, Helene! The colour is gorgeous and the flavours are great. I love experimenting with chicken, so I am saving this recipe. Shall definitely try soon!
This looks super easy and absolutely delicious... I love creamy mushroom sauces. And paired with chicken breasts, its a winner 🙂 And ur right about chicken... most Indian cities make no bones about consuming seafood, eggs and chicken. but any other meat becomes a contentious issue! Catering to the many tastes and religious sentiments of us Indians is difficult I guess 🙂
I love a good mushroom and cream sauce! This one loos excellent. Like Maureen, I'd probably sear the chicken first - I'll definitely have to try it this way. I've been thinking of doing a dish like this with seafood of some type, and for that I'd definitely add it to the sauce at the end.
You can't go wrong with chicken and mushrooms, and loving this creamy white wine sauce.
That white sauce is seriously making my mouth water, I have never tried it with wine in it 😀
Cheers
CCU
I love that creamy white wine sauce..bet this goes wonderfully with some homemade pasta.
Very similar to how I would make it but I'd sear the chicken breast first and then deglaze with the wine. I'll try your method and see the difference. I love everything about this dish.