Mushroom schnitzel

Ingredients for 4 servings:

• 600 g chicken breasts
• 300 g mushrooms, fresh
• 1 m.-sized onion(s)
• 400 ml whipped cream
• 1 tbsp sour cream
• ½ tsp flour
• 200 ml broth
• Salt
• pepper
• lemon juice
• some flour
• Butter for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the mushrooms and slice them thinly. Peel and finely slice the onion, then fry them in a little butter until translucent. Add the mushrooms and sauté them briefly (but not too hot, or they will become rubbery). Season with salt and pepper and immediately pour in the heavy cream. Let the liquid reduce slightly. In the meantime, cut the chicken breasts into thin slices, flattening or pounding them flat if desired. Then season with salt and pepper and dust one side with a little flour. Brown them flour-side down in the hot butter. Turn them over and then remove them from the pan. Pour the stock over the pan juices (I always use homemade, frozen in ice cube portions—it tastes better). Add a few squeezes of lemon juice. Mix the sour cream with the flour and stir in. Bring to a boil briefly, then add the meat. Add the mushroom sauce and let it simmer for a short time. Serve with rice, pasta, and potatoes.