Creamy Chanterelle Pasta with Chicken Schnitzel

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Creamy Chanterelle Pasta with Chicken Schnitzel

This easy chanterelle pasta recipe is perfect for celebrating these peppery tasty mushrooms. Served with unbreaded chicken schnitzel and sweet grapes this dish is a treat for your tastebuds.

Course Main Course

Cuisine German

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 594kcal

Author Marita

Equipment

meat mallet

Ingredients

4 chicken breasts about 140 g each
200 g fresh chanterelle mushrooms 7 oz fresh or from a jar
1 onion
100 ml dry white wine 3.3 oz (Riesling, Sauvignon Blanc. or Chardonnay or Pino Gris)
200 ml whipping cream (7 oz)
150 gr. fresh grapes 5 oz green or red of a mixture of both
2 teaspoon fresh thyme alternatively use dried thyme
4 teaspoon fresh chopped parsley
2 tablespoon vegetable oil
1 tablespoon butter
salt and pepper to taste
250 g pasta for exaimple Spaghetti, Fettuccine, Tagliatelle

To garnish

a handful fresh chopped parsley

Instructions

If you are using wild chanterelles, clean them thoroughly (See post for suggestions). Chop the onion finely. Half the grapes and deseed them if necessary.
Chop the onion finely. Half the grapes and deseed them if necessary.
Place the chicken breasts between two sheets of plastic film. (i.e. freezer bags). Flatten the meat using the flat side of a meat hammer to an even thickness of 1 cm. Alternatively use the bottom of a heavy pan or a rolling pin.
Season both sides of the schnitzel with salt, pepper and nutmeg. Repeat with the remaining fillets.
To ensure that the pasta is ready at the same time as the sauce, it is best to heat a large pot of water and boil the pasta according to the instructions.
Heat the oil in a large frying pan and fry the schnitzel on each side until browned. Remove from the pan and set aside.
Heat a tablespoon of butter in the same pan. Fry the onion on medium to low heat until translucent
Add the mushrooms and fry for around 5 minutes. Pour in the white wine and bring to a boil- leave to boil for a further 5 minutes on low heat. Pour in the cream and season the sauce with salt and pepper.
Now add the chicken and grapes to the sauce and boil for a further 5 minutes.
Before serving, sprinkle the dish with fresh parsley. Goes well with a glass of white wine.

Notes

I would strongly recommend you look at the step by step instructions images on the main category posts.

For ingredient substitutions please refer to the main post.

How to serve this dish?

This dish is best served hot and the day it is cooked. You can accompany your meal with a glass of German medium-dry white wine. (the leftovers of the wine you were cooking with).

Storage Instructions

The sauce tastes great fresh on the day it is cooked. If you have leftovers then store them in the fridge in an airtight container.

I advise against freezing the sauce, as the cream does not thaw very well.

Nutrition