Creamed German Chicken

2 Reviews

Prep: 10 min
Cook: 40 min
Ready In: 50 min

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

Ingredients

2 tablespoons butter
2 skinless, boneless chicken breast halves
1 onion, sliced
1 teaspoon fennel seed
1 teaspoon celery seed
1 tablespoon freshly ground black pepper, or to taste
1 pint heavy whipping cream

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Metric US

Original recipe yields 2 servings

Directions

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.
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.

Nutrition

Amount Per Serving (2 total)

Calories
1103 cal
55%

Fat
102.6 g
158%

Carbs
20.3 g
7%

Based on a 2,000 calorie diet

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Reviews (2)

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dixiechick

Aug. 23, 2012

"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..." See more"

Jacolyn

Oct. 24, 2012

"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 befo..." See morere 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!"

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