Chicken Geschnetzeltes pin 1
Print Recipe
0 from 0 votes

Chicken Geschnetzeltes with Hunter Sauce Recipe

Tender Chicken Geschnetzeltes cooked in a delightful mushroom cream hunter sauce. The perfect weeknight one-pan meal for two. Serve up with plain pasta noodles, SpƤtzle, dumplings or rice.
Prep Time7 mins
Cook Time18 mins
Total Time25 mins
Course: Main Course
Cuisine: Austrian, Swiss
Keyword: chicken, dinner, easy, one pot, quick
Servings: 2 servings
Calories: 381kcal
Author: Helene D'Souza

Ingredients

  • About 1 1/2 medium sized Chicken Breast ~10.6 ounces
  • 1-2 Tablespoons Butter
  • 1 medium sized Onion sliced
  • 7 ounces Button Mushrooms sliced
  • 1/2 cup White Wine
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 1 Teaspoon Paprika powder
  • 1 piece Bay leaf
  • 1/2 cup Broth
  • 1/4 cup Heavy Cream or Fresh Cream (*see Notes)
  • green Chives or Green Onion stalks chopped to garnish

Instructions

  • 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.

Video

Notes

  1. Use Heavy whipping cream or fresh cream, because these contain more fats and don't separate when heated up. Fresh cream is a common french and European thing. If you can find fresh cream use that, otherwise liquid whipping cream. Eventually, if you don't have a choice simply use regular liquid cream but don't overheat it!
  2. Try to get A grade chicken breast. That's better quality and the chicken pieces won't turn that quickly chewy if you don't overcook them.

Nutrition

Serving: 473g | Calories: 381kcal | Carbohydrates: 12g | Protein: 28g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 128mg | Sodium: 1019mg | Potassium: 901mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1265IU | Vitamin C: 7.5mg | Calcium: 43mg | Iron: 1.4mg