Geschnetzeltes Creamy Hunters Sauce Food

CHICKEN GESCHNETZELTES WITH HUNTER SAUCE RECIPE

Steps:

• 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.

ZURCHER GESCHNETZELTES (ZURICH-STYLE VEAL STRIPS IN CREAM SAUCE)

Steps:

• Sprinkle the flour over the veal strips, and coat well.
• In a large frying pan over medium-high heat, melt half of the butter and half of the oil and as soon as the butter foams, immediately add the meat and quickly brown on all sides. Set aside meat to a dish and cover with foil to keep warm.
• Add remaining butter and oil to pan and sauté the onion and garlic for a couple of minutes. Now stir in the mushrooms and lemon zest and cook until mushrooms begin to soften, about 5 minutes.
• Add the wine to deglaze the bottom of the pan, using a wooden spoon to scrape up any browned bits. Stir in the veal (and juices!) and cook over low heat for another 10 minutes.
• Stir in the cream and season to taste with paprika, salt and pepper. Let bubble for a few minutes until hot, then stir in the lemon juice and serve sprinkled with fresh snipped parsley.

GESCHNETZELTES

Steps:

• Heat oil in skillet and heat meat in portions for 1-2 minutes. Season with salt and pepper. Take out all the meat and put to the side.
• Add onions and mushrooms to the pan and saute for 2 minutes.
• Sprinkle on flour and saute for 1-2 minutes.
• Add cream and wine and reduce a little. Add the meat and heat through.But be careful not to leave the meat in too long or it will become tough.
• Season with salt, pepper, sugar and lemon juice to taste.

HUNTER SAUCE

Steps:

• Saute bacon in 1 tablespoons olive oil until golden brown.
• remove bacon to a bowl and saute onion in drippings until soft.
• remove to bowl with bacon.
• saute mushrooms in remaining 2 tablespoons olive oil.
• return bacon and onions to skillet.
• add tomato paste, thyme, salt, pepper, and paprika.
• stir until tomato paste is dissolved.
• add wine and reduce over medium heat for 5 minutes.
• add beef broth and reduce over medium heat for 10 minutes.
• stir in creme fraiche and parsley until heated through.
• spoon over sauteed chicken breasts or veal/pork scallopine.

GESCHNETZELTES (CHICKEN IN CREAM SAUCE)

Steps:

• Cut the chicken into thin strips, 2 to 3 inches long and about 1/2 inch wide.
• Melt the butter in a frying pan and brown the chicken strips in it. Add the minced shallots when the meat is cooked part-way. When meat is no longer pink, add the wine and mushrooms (if using), and cook until sauce is reduced by 1/3.
• Add the cream and tarragon, and cook until sauce is further reduced by 1/3. Season with salt and pepper.
• Serve over noodles or with Dampfkartoffeln (boiled potatoes).