20-Min Crispy Chicken Jäger with Mushroom Sauce
Thin-pounded chicken breast, pan-fried until golden, topped with a quick sautéed mushroom sauce. Serve over lettuce for a German-inspired weeknight dinner that tastes restaurant-quality in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 2 pieces (about 6 oz each) boneless, skinless chicken breasts
- 8 oz mushrooms, mixed (cremini, shiitake, or button)
- 1 medium shallot
- ½ cup sour cream or crème fraîche
- ½ cup dry white wine or chicken broth
- 1 tbsp, chopped fresh thyme or parsley
- 2 cups, chopped lettuce (romaine or butter lettuce)
Instructions
- 1
Place chicken breasts between plastic wrap and pound to 1/4-inch thickness using a mallet or heavy pan.
- 2
Season chicken generously with salt and pepper. Heat 2 tbsp oil in a large skillet over medium-high until shimmering.
- 3
Pan-fry chicken 3 minutes per side without moving until golden brown and cooked through. Transfer to a plate.
- 4
Slice mushrooms 1/4-inch thick and mince the shallot. Add to the same skillet with 1 tbsp butter and cook 4 minutes until golden.
- 5
Pour in wine and scrape up any browned bits with a wooden spoon. Simmer 2 minutes until slightly reduced.
- 6
Remove from heat and stir in sour cream and thyme. Return chicken to the pan, turn to coat, then serve over lettuce.
Tools you’ll need
- cutting board
- chef's knife
- meat mallet or heavy pan
- plastic wrap
- 12-inch skillet
- wooden spoon
- plate
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