Slice the Chicken on an angle into small pieces flat slices. this is an 8 ounce breast and i will cut it into 5 pieces.
|
Here is a close up of the way I tilt the knife. Notice the fat on the bottom of the slice. I cut that off too, (unwanted calories)
|
I put the slice of chicken inside a plastic storage bag, and pound it flat.
a rolling pin works fine as well.
(I cut the side of the plastic storage bag so I can slip the slice in easier)
|
Here is what the flattened slice looks like |
Stack the slices on a plate.
|
Here is the breading mix on a plate. Mix the flour with the salt and pepper.
|
Bread the chicken slices lightly and put on a plate. let them rest for a minute while you cut up the vegetables.
|
Slice the onions, mushrooms and garlic and place on a plate.
|
Fry the chicken breast in a pan |
Turn them over when they are brown.
|
Here is a plate of browned Chicken.
|
Saute onions with the garlic in oil or oil and butter mixed till tender.
Add the mushrooms and cook till mushrooms are tender.
|
Add the flour, thyme and paprika and cook for 2 minutes to cook flour.
|
Add the wine and stock and cook for a minute till thickened.
|
Turn off the skillet for a minute and let the sauce cool just below simmer.
Add the sour cream and blend. Then add the chicken slices and simmer for 5 minutes.
|
Serve 2 or 3 slices and cover with sauce. Excellent with roasted potato, Spaetzle, Dumplings or noodles.
|
