Summary

Ingredients

• 3 cups sweet cream
• 0.5 ½ glass white wine, dry
• 0.5 teaspoon ½ vegetable stock, instant
• 3 thin chicken schnitzel
• 0.25 ¼ bunch parsley, finely chopped
• 1 medium onion (s)
• 1 can mushrooms, or 0-5 large fresh mushrooms
• 1 tablespoon flour
• salt
• pepper
• little garlic granules
• Oil, for frying

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Instructions

1. Peel and halve the onion, then cut into fine slices. Clean the mushrooms and cut into fine slices.
2. Heat oil in a deep pan over medium-high heat. Coat each chicken schnitzel in flour, shake off excess, and fry for 3 to 4 minutes per side until golden and cooked through to 74°C / 165°F internally. Transfer to a plate.
3. In the same pan, add the sliced onions and mushrooms. Fry over medium-high heat for 3 to 5 minutes until softened.
4. Add the white wine and simmer for 3 to 5 minutes until mostly reduced.
5. Pour in the sweet cream, salt, pepper, a pinch or less of garlic granules, the vegetable stock, and parsley. Stir to combine.
6. Return the cooked chicken schnitzel to the pan. Simmer on medium heat for 5 to 10 minutes until the sauce thickens slightly.