Summary

Ingredients

• 4 skinless chicken breasts
• 2 onions)
• 2 cloves garlic)
• 1 zucchini
• 250 g chanterelles
• 4 tablespoon butter
• 2 tablespoon olive oil
• 200 ml sweet cream
• 1 teaspoon cornstarch
• 0.5 ½ bunch parsley, smooth
• Flour
• salt
• pepper

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Instructions

1. Cut each chicken breast crosswise, rinse with cold water, pat dry, season with salt and pepper, turn in the flour.
2. Peel and dice the onions. Peel and mash the garlic. Clean the chanterelles, cut larger mushrooms in half. Clean and wash the zucchini and cut into 1 cm wide slices. Wash, pluck, pat dry the parsley and chop.
3. Heat olive oil in a pan, fry the zucchini slices in portions on both sides, remove and keep warm. Put 3 tablespoons of butter in the pan and heat, fry the chicken schnitzel on each side until golden yellow on medium heat, remove, keep warm.
4. Add the remaining butter to the pan and heat it up. Steam the onion cubes until translucent, add the garlic and chanterelles and steam for approx. 4-5 minutes. Mix in the zucchini slices.
5. Whisk the cornstarch in the cream, pour into the pan with the vegetables and bring to the boil. Season the sauce with salt and pepper, add the fried chicken schnitzel and let it warm up. Sprinkle with parsley.