Hähnchen-Geschnetzeltes in cremiger Pilzsauce

Name: Hähnchen-Geschnetzeltes in cremiger Pilzsauce
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 450g Chicken Breast; 8 Button Mushrooms; 2 flakes of Butter; 1 Red Onion; 300ml Broth; 200ml Cream; 4 sprigs of Parsley; 1 tbsp Cornstarch; Some Salt; Some Pepper; 1 tsp Sweet Paprika, edelsüß

Zartes Hähnchen-Geschnetzeltes in einer samtigen Pilzsauce – ein unkompliziertes Wohlfühlgericht, das mit aromatischen Champignons, cremiger Sahne und einer feinen Paprikanote besticht. Schnell zubereitet und perfekt zu Reis, Nudeln oder Kartoffeln, bringt dieses Rezept rustikalen Geschmack und eleganten Komfort auf den Teller.

Zartes Hähnchen-Geschnetzeltes in einer samtigen Pilzsauce – ein unkompliziertes Wohlfühlgericht, das mit aromatischen Champignons... Show more

By FOODBOOM · Original recipe

Health Grade

A- · Excellent

Time

25 min

Price

0,78 €

Calories

374 kcal

low calorie

gluten free

low carb

keto

Method

Wash and dry

Wipe the button mushrooms clean with a damp paper towel, or rinse them very briefly under cold water if they are especially dirty, then pat them thoroughly dry. Rinse the parsley, shake off the excess water, and dry it well so it will chop neatly later.

Slice the ingredients

Trim the chicken breast and slice it into thin, bite-size strips. Peel the red onion and cut it into thin half-moons or a small dice. Slice the mushrooms and finely chop the parsley, then keep the parsley aside for finishing.

Season the chicken

Sprinkle the chicken with salt, pepper, and sweet paprika, then toss everything together until the pieces are evenly coated.

Heat the pan

Set a large skillet over medium-high heat and let it heat up for 2 minutes so the chicken will sear instead of sticking.

Sear the chicken

Add the butter to the hot pan and let it melt. Lay in the chicken in a loose single layer and cook for 2 minutes without stirring, then turn and cook for 2 more minutes until lightly browned on the edges. Transfer the chicken to a plate; it can still be slightly undercooked in the center at this point.

Cook mushrooms and onion

Add the onion and mushrooms to the same pan. Cook for 4 minutes, stirring from time to time, until the onion softens and the mushrooms release their moisture and begin to brown.

Whisk the sauce base

In a small bowl or measuring cup, whisk together the broth, cream, and cornstarch until completely smooth, with no little starch lumps left behind.

Simmer the sauce

Pour the sauce mixture into the pan and scrape up any browned bits from the bottom. Let it come to a gentle simmer and cook for 2 minutes, stirring, until it starts to thicken. Return the chicken and any juices from the plate to the pan and simmer for 2 more minutes until the chicken is fully cooked and the sauce is creamy; taste and add a little more salt or pepper if needed.