Our honeymoon is approaching but we haven’t chosen the destination yet. Will it be France and the castles of the Loire Valley or Scotland? Well, if someone wants to weigh in, opinions are more than welcome! Continue reading
While doing the groceries since I found some Swiss, fresh, organic button mushrooms so I thought I would give the “Zurich Geschnetzeltes” a try, but instead of using veal meat I used chicken. This meat with its creamy mushroom sauce is usually served with “Roesti” but a potato mash or some tagliatelle will be fine too. I took the recipe from the Swiss Cooking book I have from Alfred Haefeli.
Zurich Style Chicken Strips
Recipe for 4
Prep time: 15 min
Cook time: 15-20 mi
2-3 tbsp. roasting butter
500 g chicken breasts
A large pinch flour
1 small onion, diced
200 g mushrooms (I used the chestnut kind)
1 tsp. lemon juice
1 dl white wine
1 dl vegetable stock
2 dl cream
1 tsp. cornstarch
1 bunch parsley
Finely chop the onion and the parsley, slice the mushrooms into ½ cm thick pieces and set all aside.
Cut the chicken breasts into 1.5-2 cm thick strips and season it with salt and pepper.
Over a high heat melt the butter in a pan and sear the chicken. Dust it with the flour, toss and set aside in a warm place.
Using the same pan, lower the fire, add more butter if needed and roast the onions and mushrooms for about 5 minutes tossing a couple of times. Add the lemon juice and the white wine and let it reduce to half of its volume.
In a bowl place the cornstarch, add a little cream and mix. Add the rest of the cream and the vegetable stock and then pour into the pan with the mushrooms and onions. Simmer until the sauce has thickened and add the chicken. Cook for another 2-3, add salt and pepper to taste and before serving sprinkle with the parsley.
Traditionally this dish is served with Roesti.