While perusing the aisles of the world’s greatest grocery store (Wegmans, in case you’re wondering), we happened upon a display of fresh, local Goat Milk! We bought a pint of chocolate goat milk and a half quart of regular goat milk. On the drive home, we decided to go to a tried and true flavour combination and use our milk with Beets like we did with Shredded Beet Tacos with Smoked Goat Cheese Sauce, Beet Noodles with Creamy Goat Milk Sauce, and a host of beet and goat cheese recipes.
We decided upon Geschnetzeltes because we hadn’t made a funky Swiss dish in a while, and we rounded out the dish with chicken breast and spinach! We then doubled down on the goat dairy and served our entree with Smoked Goat Gouda Grits! That said, this would also pair very nicely with Spätzli (Swiss Dumplings) or Rösti (Swiss Hash Browns)!
Time: 25 Minutes (Plus an hour or so if you’re starting with raw beets)
- Chicken Breast
- 2 Tablespoons Butter
- 2 Tablespoons All Purpose Flour
- Goat Milk (regular milk will also work, but goat milk adds a nice flare)
- White Pepper
- Boil your beets until soft, and then set aside to cool. Use your thumbs to push the skin off to peel.
- Slice your beets thinly and set aside.
- Slice your chicken breast thinly as well.
- Melt some butter in a large pan, and add your sliced chicken. Cook for a few moments to brown the outside, and then add your beets to the pan, and stir to combine.
- Sauté together until the chicken is cooked, and then add in your spinach. Stir, and allow to wilt.
- Sprinkle your flour into the pan, and stir to combine. Then, let cook for another minute or two.
- Turn the heat to low, and add your goat milk and white pepper. Stir to combine, and cook as your sauce thickens.
- When your sauce reaches your desired consistency, you’re ready!
- Plate, devour, and enjoy!