Chicken Jäger with Creamy Mushroom Sauce
A German dinner sized for one person, ready in 27 minutes. About 730 kcal and 52 g protein.
Per portion
Calories from protein 29%, carbs 21%, fat 50%. Estimated from the ingredients.
Roughly £3.20 a portion.
Method
- 1
Coat the chicken in flour, then egg, then breadcrumbs.
- 2
Heat the oil in a frying pan and fry the chicken for 4–5 minutes each side until golden and cooked through (75°C in the thickest part). Remove and keep warm.
- 3
In the same pan, melt the butter and fry the onion and mushrooms for 8 minutes until the onion is soft and the mushrooms golden.
- 4
Add the stock and simmer for 2–3 minutes until reduced by about a third, then take off the heat and stir in the soured cream. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 5
Season to taste with salt and black pepper, then spoon the mushroom sauce over the schnitzel and scatter with parsley.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/chicken-jager-with-creamy-mushroom-sauce/
