Pan-Fried Chicken Shnitzel
with Jaegersauce

Lightly breaded Chicken breast slices with mushroom and fat-free sour cream gravy. Recipe compliments of Chef Stephen Block, author of Recipes of a German Grandma, and webmeister.. of www.KitchenProject.com. Stephen has
lightened up this dish for us Too Much Girls.

Ingredients:

1 1/2 lbs Chicken Breast
1 cup onion or Shallot (finely chopped)
1 lb fresh mushrooms, sliced (any variety of mushroom works well)
3 cloves garlic, finely chopped
2 tsp paprika
1 /2 tsp of dried thyme, or 1 tsp chopped fresh thyme
2 Tbls Wondra flour
Salt/Pepper
1/2 cup dry red wine
1/2 cup fat-free sour cream
1 cup of reduced sodium 99% fat-free beef or chicken stock
2 tsp olive oil

Directions:

Slice the Chicken on an angle into small pieces flat slices. If this is an 8 ounce breast I will cut it into 5 pieces.
I put the slice of chicken inside a plastic storage bag, and pound it flat (a rolling pin works fine as well).
Stack the slices on a plate.

Prepare 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.

In a non-stick skillet, Heat olive oil, brown the chicken breast in a pan. Turn them over to brown the other side.
Remove chicken and add onions with the garlic and saute 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 3-4 slices and cover with sauce. Excellent with roasted potato, and sweet and sour red cabbage.

Servings - Makes 4 servings
Per serving = 1/4recipe = POINTS® value 6*