chicken mushroom recipe?

Question

Had a dish at Le Marche (Swiss Restaurant) the other day... it was chicken bits and mushrooms in a mushroom cream sauce. I believe it had a foreign name starting with a "G" but I could be mistaken. Would love to have the recipe, or similar one.

It was served with some type of grated potato and onion hash brown or latke.

Answer 1

Zuericher Geschnetzeltes
21 1/4 ounces veal(or chicken breast)
, cut into thin strips about 1 1/2 inch long
1 tablespoons butter
1/2 of an onion, chopped fine
7 1/16 ounces mushrooms, sliced
1 cup of a young white wine, like Sauvignon Blanc
1 cup cream
1 tablespoons flour
1 tablespoons cornflour

4-6 servings
Serve with Roesti

ROESTI
800g Potato's cooked and peeled 1 day before (the potatoes must be COMPLETELY COOL!!!!)
2 tablespoons butter
1 big onion, finely chopped
Salt Pepper
Grate the potatoes on a Cheese grater.
Heat the butter in a non-stick, 28-cm skillet. Add the chopped onion Fry on low heat for 2-3 minutes, stirring from time to time.
Add grated potatoes, stir. Slightly fry the potatoes on low heat for a few minutes, stirring from time to time. The potatoes should get a golden color.
Season with salt and pepper
You can also Make roesti Cakes
Grate the potato's, in a bowl mix Onions,2 eggs and Flour(About 2 tablespoons)Mix with the grated potato's (should be a fairly thick batter) pour 1/2 of a cup of batter in a pan with butter pat down and carefully flip once roesti re done when dark golden brown on the edges

Answer 2

Chicken with Mushroom Cream Sauce

1 5-pound roasting chicken, cut into serving pieces
Flour, salt and pepper
1 cup grapeseed oil, or olive oil (or other high smoke point oil)
Butter
1/4 cup rich chicken broth
1 small onion, chopped
1/2 pound fresh mushrooms, sliced
1 clove of garlic, crushed
1/2 cup sour cream
1/2 cup heavy cream
Salt and pepper
Note: If you don't have some homemade chicken stock available, you can simmer the giblets (gizzards and heart, not the liver) and neck in a cup or two of water to make some stock.

1 Put a cup of flour, a teaspoon of salt and half a teaspoon of pepper in a brown paper bag. Piece by piece, put a piece of chicken in the bag and shake to coat the chicken with flour mixture.




2 Preheat the oven to 350°F. On the stovetop, in a large frying pan, heat oil to medium high heat. Place the chicken pieces in the pan. Watch the oil carefully, you don't want the oil to be so hot as to burn the chicken, you just want to lightly brown it. Brown the chicken pieces on all sides, turning when necessary.

3 Butter a roasting pan generously. Arrange the chicken pieces in it, pour broth over it, and bake at 350°F until the chicken is tender and cooked, about 40-50 minutes for pieces from a 5-pound chicken. You know that the chicken is done by poking a thigh with a meat fork (the thigh meat is dark meat and takes longer to cook than white breast meat). If pink or red juice runs out of the hole made by the fork, the chicken is not done. If only clear juice runs out, the chicken is done.



4 About 20 minutes before the chicken is expected to be done, start cooking the onions and mushrooms. In the same frying pan as was used to cook the chicken, empty the pan of all but 2 Tbsp of oil. Add the onions to the pan and sauté on medium heat until softened. Add the crushed garlic clove and the mushrooms and cook until mushrooms are no longer crisp. Remove and discard the garlic, and add the sour cream and the heavy cream to the onions and mushrooms. Lower the heat. Keep warm, but do not boil. Salt and pepper to taste.

5 When the chicken is done, remove from oven. Serve on a platter with the mushroom sauce spooned over it, or served on the side.

Serves 6 to 8.

Serve with noodles, rice, or Spanish rice.

Answer 3

boil your chicken until almost done, then place chicken in pan and then pour the mushroom soup over the chicken and place in heated oven for 30-35 minutes or until chicken throughly cooked

Answer 4

Cream of Mushroom rooster Casserole: a million½ hours 30 min prep 4-6 servings a million decrease up rooster flour cavendars all purpose Greek seasoning (if frying) 2 cans cream of mushroom soup 2 cans cream of rooster and mushroom soup 2 rooster bouillon cubes or a million teaspoon instantaneous rooster bouillon a million a million/2 cans water a million/2 teaspoon cavendars all purpose Greek seasoning a million pinch garlic powder 2 a million/2 cups milk a million. Boil or fry rooster until eventually done. 2. PREHEAT 375*. 3. FRY technique: Season with cavendar's Greek seasoning blend, shake with flour and fry until eventually thoroughly done. 4. In bowl blend elements mutually beat with cord whisk. 5. position rooster in deep casserole dish. 6. conceal rooster with soup mix. 7. Bake uncovered for a million hour. 8. Serve over rice (jasmine (basmati) rice is the appropriate with this recipe). 9. decreased fats technique: boil skinless rooster until eventually done. 10. use the broth rather of the water! 11. you could also use the broth at the same time as cooking the rice. 12. this technique is way decrease in fats than the fried technique yet would not style as sturdy. 13. also use the healthful request soups to decrease even better in fats sodium and energy.