Creamed German Chicken

Creamed German Chicken

4 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Stumbing Gourmet
Recipe by  Stumbing Gourmet

“Chicken done in a rich cream sauce with cooked onions. Serve over mashed potatoes with green beans and sauerkraut.”

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Adjust Servings

Original recipe yields 2 servings



  1. Melt butter in a skillet over medium heat and brown chicken breasts in the hot butter until lightly golden on both sides, about 5 minutes per side. Chicken will still be slightly pink inside. Set chicken breasts aside.
  2. Cook and stir onion in the same skillet until translucent, about 5 minutes; stir in fennel and celery seed along with black pepper until thoroughly combined. Pour in cream, bring to a boil, and reduce heat to low. Simmer, stirring often, until sauce is slightly thickened, about 5 minutes. Place chicken breasts into the cream sauce and spoon sauce over chicken; cook until chicken breasts are no longer pink inside and the juices run clear, about 10 more minutes.

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Reviews (4)

Rate This Recipe


This is awsome I ate so fast I almost forgot to come up for air. The only change I made was I coated chicken in flour before browning



This was very good! I added minced garlic with the onion, because, in my opinion, main dishes are always better with garlic. I took the advice from another reviewer to coat the chicken in flour before browning it. Also, when I put the chicken in the sauce for the last part of the cooking, I covered the pan so that it would cook faster. I will definitely make this again!



Great!! and don't forget some mashed potatoes and applesauce!!!!!

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Amount Per Serving (2 total)

  • Calories
  • 1103 cal
  • 55%
  • Fat
  • 102.6 g
  • 158%
  • Carbs
  • 20.3 g
  • 7%
  • Protein
  • 29.8 g
  • 60%
  • Cholesterol
  • 417 mg
  • 139%
  • Sodium
  • 231 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Curry Stand Chicken Tikka Masala Sauce


next recipe:

Garlic Creamed Chicken