My sous chef is in the process of growing Swiss Chard in our garden, so I figured I’d bring home some from the grocery store as a sneak preview of what we will have an abundance of very soon. The fact that it’s called Swiss Chard pretty much immediately made me long for the Alps, and from there, it was only a short mental jump to make a Geschnetzeltes type meal. For this one, we opted to go heavy on the sweet paprika and roasted garlic to build different flavours than we had in the past. So, we sliced up our ingredients, and made it happen in a big pan! And, it gave me the excuse to ring our Swiss cow bell to signal to everyone that dinner was ready!
Time: 60 Minutes
- Chicken Breast
- Swiss Chard
- Mushrooms…we used cremini
- Garlic (Either use a whole bulb or find some roasted garlic paste)
- Heavy Cream…OR Half and Half along with a little corn starch and warm water to thicken later in the process.
- Sweet Paprika
- If using fresh garlic, preheat your oven to 350 degrees F, slice the very top off your garlic bulb (to expose the tops of your garlic cloves), and wrap in foil. Place in the oven for 30-35 minutes to roast.
- As your garlic roasts, clean and slice your Swiss chard and mushrooms.
- Slice your chicken breast thinly, and set aside.
- Melt some butter in a large pan, and when it’s hot, add your chicken. Cook to brown it.
- Add in your mushrooms and Swiss chard.
- When your garlic has finished softening in the oven, remove, unwrap, and carefully squeeze out the roasted cloves…then mash with a fork, and add to your pan. Stir to combine.
- Sprinkle a copious amount of your sweet paprika into your pan, and stir to combine.
- Turn your heat down, add your heavy cream or half and half, stir in, and bring to a simmer. If using half and half, wait a few minutes, mix equal parts corn starch and warm water to dissolve, and pour into your pan to thicken.
- Plate, devour, and enjoy!