Dennis Dittrich Recipe # Creamed German Chicken

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

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

Cooking Directions

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.

Nutrition Facts

• calories1103.5
• carbohydrateContent20.3 g
• cholesterolContent417.4 mg
• fatContent102.6 g
• fiberContent3.3 g
• proteinContent29.8 g
• saturatedFatContent62.9 g
• sodiumContent230.6 mg
• sugarContent5.1 g