I love Chicken! Especially with a sauce. If you like Mushrooms and Chicken you will love this dish.

It’s a quick recipe and you don’t need a lot of ingredients. You will need fresh chicken breast, fresh mushrooms, an onion, some garlic, white wine (any wine that isn’t too sweet will do), heavy cream and chicken broth. I didn’t have any fresh herbs so I used dry thyme. Parsley or oregano is also suitable.

First you start with the chicken. You have to hammer the chicken using a tenderizer and plastic wrap. Put each piece of chicken breast between the plastic wrap and hammer the chicken with the tenderizer. Don’t hammar it too hard, that you don’t break the meat fibers. You can skip this part, but I have made the experience, that the meat is softer and tender, when you do it.

The next step is to saute the meat. Place a large pan over medium heat and add 3 Tbsp Olive oil to lightly coat the pan. Once the oil is hot, add the chicken breast and saute until golden brown. Season the chicken with salt and pepper. You can also use different spices. When the meat is done, put the chicken breast in a baking dish. Don’t clean the pan yet, it will still be needed for the sauce.

Now you have to make the sauce. First cut the mushrooms. You can cut them in halves or however you like them. Then you cut the onion and garlic. Place the pan, that was used before, over medium heat. Into the pan put 2 Tbsp. Olive oil and 2 Tbsp. butter. Once the oil and butter are hot, put in the mushrooms, onions and garlic. Allow the mushrooms to sear for 6 minutes, while stirring them.
Put the mushrooms over the Chicken breast in the baking dish.

Put the pan over high heat and add the white wine. Let it simmer, till it’s reduced by half. Add heavy cream and Chicken broth and let it simmer for another 5 minutes on medium heat. Season with salt and pepper. Then put the sauce over the chicken and mushrooms. Sprinkle the herbs on top.

Preheat the oven to 350 Fahrenheit. Bake the Chicken for 30 minutes. This time I served it with Spaetzle. It’s a type of Pasta made with eggs and a German speciality. But you can use any other side dishes, like potatoes or rice.

Ingredients serves 4

• 4 Chicken breast
• 1 lb Mushrooms
• 1 onion
• 1 garlic clove
• Olive oil
• 2 Tbsp Butter
• 2 Cup heavy cream
• 1/2 Cup White wine
• 1/2 Cup Chicken broth
• Salt and Pepper

DIRECTIONS:

1. Using a mallet, pound down the chicken breast. Sprinkle a pinch of salt and pepper on both sides of the chicken.
2. Preheat the oven to 350ºF.
3. Heat the olive oil in a large skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, it’ll be finished in the oven. Remove the chicken and place it into a baking dish.
4. Heat 2 Tbsp Butter and 2 Tbsp Olive oil over medium high heat , add the mushrooms, onions and garlic to the skillet.
5. Allow the mushrooms to sear for 6 minutes, while stirring them.
6. Put the mushrooms over the chicken.
7. Put 1/2 cup wine in the skillet, cook on high heat till it’s reduced by half. Add 2 Cups heavy cream and 1/2 Cup Chicken broth. Cook on medium heat for 5 minutes. Season with salt and pepper.
8. Pour the sauce over the chicken and bake for 30 minutes.
9. Enjoy!

It’s been a while since I shared my last recipe. Schnitzel is one of my kids favourite foods. Unfortunately, they are very picky and I often have to cook two different meals for everyone to be happy. But not with Schnitzel. Everybody loves it.

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The Original Schnitzel is made with veal, but we love Chicken. Traditionally it’s served with potato salad. However, we like French Fries or Spaetzle with it.

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For the Chicken Schnitzel you will need fresh Chicken Breast, Eggs, Flour, Oil or Ghee, Breadcrumbs, (you can use Panko, Shake and Bake or any other brand), Salt and Pepper.

First you cut the big Chicken Breasts in half . If you have small ones, you can leave them the way they are.

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Place the Chicken Breast in a single layer on a cutting board and cover with plastic wrap. Pound the meat with a meat mallet.

Season Chicken Breast with salt and pepper.

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Set up 3 bowls. In the first put 1/3 cup flour and 1/2 tsp Salt, in the second 3 eggs (use a fork to beat the eggs), in the third bowl add 1 cup Panko crumbs. Don’t put all the Panko in the bowl right away, because after a while it sticks together from the eggs.

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Put the Chicken in the Flour and cover it on both sides. Then dip in the beaten egg, letting excess egg drip back into the bowl, before breading in Panko crumbs. Don’t press the crumbs on the Chicken. Very gently turn the chicken over or cover the top side with Panko from the sides. Repeat with all the pounded Chicken Breast.

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Heat a large non stick pan over medium heat and add enough oil or Ghee, that it covers 3-4 cm of the pan. Once oil is hot, add breaded chicken breast, just two at a time and sauté for 3-4 minutes per side. Make sure that the oil is not to hot, otherwise they will turn dark to quickly and then they are not fully cooked.

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Enjoy!

Ingredients

Serves 4

• 4 Chicken Breast, fresh
• 1/3 cup Flour
• 1 1/2 cup Breadcrumbs (Panko or Shake n’ Bake is normally what I use)
• 3 Eggs
• Oil or Ghee
• Salt and Pepper

Instructions

Cut the big Chicken Breasts in half. If you have small ones, you don’t have to cut them.

Place the Chicken Breast in a single layer on a cutting board and cover with plastic wrap. Then pound the meat with a meat mallet.

Set up 3 bowls. In the first put 1/3 cup flour and 1/2 tsp Salt, in the second 3 Eggs (use a fork to beat the eggs), in the third bowl add 1 of Breadcrumbs. Don’t put all the Panko in the bowl right away, because after a while it sticks together from the eggs so you will need to throw it out and use the next bit.

Put the Chicken in the Flour and cover it on both sides. Then dip it into the beaten Egg, letting excess egg drip back into the bowl, before breading in the Breadcrumbs. Don’t press the crumbs onto the Chicken. Very gently turn the chicken over or just cover the top side with the Breadcrumbs as well. Repeat with all the pounded Chicken Breast.

Heat a large non stick pan over medium heat and add enough oil or Ghee, that it covers 3-4 cm of the pan. Once the oil is hot, add Breaded Chicken Breast, just 2 at a time and sauté for 3-4 minutes per side. Make sure that the oil is not to hot, otherwise they will turn dark to quickly and then they are not fully cooked.

Enjoy with French Fries, Spaetzle or Potato salad!