Pan-Fried Chicken Jägerschnitzel

Ingredients

• 2 6-oz breasts boneless, skinless chicken breasts
• 8 oz mushrooms, cremini or button
• 1 medium onion, yellow
• ¾ cup beef or chicken broth
• ¼ cup all-purpose flour
• 2 tablespoons butter

Instructions

1. 1

   Pat the chicken breasts dry with a paper towel, then place one breast on the cutting board and cover it with plastic wrap or a clean kitchen towel.

2. 2

   Using a meat mallet or a heavy skillet, pound the breast gently and evenly from the center outward until it is a uniform 1/2-inch thick, about the thickness of a pencil eraser.

3. 3

   Repeat with the second chicken breast, then season both all over with salt and pepper.

4. 4

   Place the flour on a shallow plate and dredge each chicken breast so both sides are lightly coated; tap off excess flour.

5. 5

   Slice the mushrooms by placing each cap stem-side down and cutting straight down into 1/4-inch-thick slices, like cutting bread.

6. 6

   Cut the onion in half from root to tip, then peel away the papery skin and place cut-side down; slice crosswise into thin half-moon rings about 1/8-inch thick.

7. 7

   Heat 1 tablespoon of butter in a 12-inch skillet over medium-high heat until it foams and stops sizzling, about 1 minute.

8. 8

   Place both chicken breasts into the hot pan and cook without moving them until the underside is golden brown and sounds crispy when tapped with the spatula, about 4 minutes.

9. 9

   Flip the breasts using tongs or a spatula and cook the other side until golden and the thickest part reaches 165°F when tested with an instant-read thermometer, about 3 more minutes.

10. 10

    Transfer the cooked chicken to a clean plate and tent loosely with foil to keep it warm.

11. 11

    Add the remaining 1 tablespoon of butter to the same skillet over medium-high heat, then add the sliced mushrooms and onions in a single layer.

12. 12

    Cook, stirring once every 30 seconds, until the mushrooms release their moisture and the onions soften and turn translucent at the edges, about 4 minutes total.

13. 13

    Pour in the 0.75 cup of broth, stirring to combine, then bring to a gentle simmer over medium heat, about 1 minute.

14. 14

    Return the chicken breasts to the skillet, nestling them into the sauce, and simmer uncovered for 2 minutes to heat through and let flavors meld.

15. 15

    Slide each chicken breast onto a plate, spoon the mushroom-onion sauce and broth over the top, and serve immediately.

Tools you’ll need

• cutting board
• paper towels
• plastic wrap or kitchen towel
• meat mallet or heavy skillet
• shallow plate
• chef's knife
• 12-inch skillet
• instant-read thermometer
• tongs or spatula
• foil

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