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Geschnetzelte Chicken
Chicken breast with creamy mustard sauce

For 4 people:


1 lb. (500g) chicken breast (already prepared without skin)
1 Tbsp oil
1 Tbsp. butter
freshly ground salt and pepper
1 dessert spoon freshly chopped parsley

printer friendly recipe

Wash and dry the chicken breasts. Cut in half and then cut into thin slices at an angle.

Heat the oil in a large pan and then cook the meat strips on a medium heat. This will take a couple of minutes for them to cook through. Remove the cooked chicken and set aside.

Heat the butter in the pan, season with salt and pepper and then sprinkle over the parsley. Add the chicken to the herb butter so it is coated and then remove from the pan.

Mustard Sauce

1/4 cup vegetable broth or water with boullion
1/4 Cup cream
1 Tblsp of both sweet and sharp mustard
1 tblsp cold butter
salt and pepper

Heat the broth and cream in a small pan. Stir in both mustard types. Add the butter and then season with salt and pepper.

The mustard sauce works well with chicken, beef or fish. You can add some grated lemon or lime or finely chopped herbs such as dill. If you add grated orange rind; you will find this mustard sauce is perfect with roast goose.

By Barb Rokitka



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Last updated January 4, 2010