Geschnetzeltes with Chicken Fillet, Served with SpƤtzle
A Shishkov recipe (Lidl Bulgaria). Serves 4.
Nutritionper 100 gāŗ
Ingredients
| 650 g | chicken fillets |
| 250 g | mushrooms |
| 1 Š³Š»Š°Š²Š° | onion |
| 2 - 3 | garlic cloves |
| 200 ml | cooking cream |
| 100 ml | white wine |
| 200 g | butter |
| 1 ŠæŠ°ŠŗŠµŃ | egg spƤtzle |
| 1 Ń.Š». | paprika |
| 30 ml | oil |
| Ā½ | turmeric |
| ā | salt |
| ā | black pepper |
Instructions
Preparation time: 40 min.
Cut the chicken fillet into julienne strips. Heat the oil in a pan and fry the fillet in it until golden, then remove it to a separate dish. In the same fat, fry the finely chopped onion and garlic and the mushrooms cut into half-moons. When the vegetables soften, add 50 g butter and the wine. Wait for the liquid to reduce and pour in the cream, then season with the turmeric. Return the chicken fillet to the pan and leave the dish to simmer for a few minutes, stirring frequently.
Boil the spƤtzle according to the package instructions. Melt the remaining butter in a pan and add the red pepper to it. While it is hot, pour the fat over the drained spƤtzle and stir.
Place the spƤtzle on a plate and top with the chicken meat and the sauce.