We’ve been on a little bit of a Goat Milk kick of late, and we decided to keep that going with a little twist on a Swiss Classic! We’ve played with Geschnetzeltes before, and we’ve yet to be disappointed, so it seemed like a good risk to take. In this case, it worked really well…the goat milk added a depth and richness to the flavour that we plan to make again in the future!
We served this with Rösti (finished in the oven to melt Raclette overtop), but it would also pair nicely with Spätzli. Since we incorporated peas and mushrooms in our sauce, we opted not to add a veggie side, but if you like, steamed vegetables or a spinach side salad would be a great complement.
Time: 30 Minutes
Ingredients (for 4 servings):
- 2 Chicken Breasts
- 1 Onion
- 3 Cloves of Garlic
- Mushrooms. We used white mushrooms.
- 3-4 Tablespoons Butter
- Flour (equal number of tablespoons as your butter)
- 3/4 Cup of Dry White Wine…We used Chardonnay
- 2 Cups of Goat Milk
- Black Pepper
- Prep your ingredients. We like to slice our onion, peel and slice our garlic, and put those in one bowl. Then, we clean and slice our mushrooms and put them in another bowl. The last thing we slice is our chicken breast (thinly) so that we can use one cutting board and one knife for our prep (reversing the order would require changing or washing to prevent cross contamination issues).
- Melt your butter in a large pan, and then add your onions and garlic. Cook for a few minutes until your onions become opaque.
- Add your chicken and mushrooms, and sauté until you see no more pink in your chicken. Then, add your peas, and sauté for a few more minutes.
- Pour in your wine, and bring to a simmer. Allow your ingredients to poach braise in the wine for a bit.
- When your wine has cooked down nearly in half, sprinkle in your flour, and stir to combine.
- Pour in your goat milk, add your paprika and pepper, and allow your sauce to thicken.
- Plate, devour, and enjoy!