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Hähnchenbrust mit Rahmsauce

Serves 4 to 6 Entree chicken, Poultry

Hähnchenbrust mit Rahmsauce

Hähnchenbrust mit Rahmsauce is a staple of German home cooking, a dish that finds its place on the table during weeknight dinners and casual family gatherings. This comforting recipe is a reflection of how many German households approach cooking: straightforward and generous, with butter or clarified butter making an unpretentious appearance. The tradition of using ingredients like cream and mushrooms is less about extravagance and more about crafting a meal that feels both satisfying and familiar.

The dish envelops tender chicken breasts in a rich cream sauce, where the subtle sharpness of mustard and the earthy depth of mushrooms come together in harmony. The sauce clings to the chicken, creating a luscious coating that invites a second serving without hesitation. It's a meal that speaks to the heart of German cooking, offering warmth and comfort with each bite, and seasoned simply with fine sea salt and black pepper to allow the ingredients to shine.

Ingredients

  • 4chicken breasts
  • 200 mlcream
  • 100 mlchicken broth
  • 1onion — chopped
  • 150 gmushrooms
  • 2 tbspbutter
  • 1 tspmustard
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting the 4 chicken breasts dry with paper towels to ensure they brown properly. Season them generously with fine sea salt on both sides. In a large skillet, heat 2 tablespoons of clarified butter over medium-high heat. Once the butter is hot and shimmering, place the chicken breasts skin-side down in the skillet. Cook until the skin is golden brown and crispy, about 4-5 minutes. Flip the chicken and brown the other side for an additional 3-4 minutes.
  2. While the chicken is browning, finely chop 1 onion and slice 150 g of mushrooms. Once the chicken is browned on both sides, remove it from the skillet and set aside on a plate. In the same skillet, add the chopped onion and sliced mushrooms. Sauté over medium heat until the onions are translucent and the mushrooms are softened, stirring occasionally to prevent sticking.
  3. Pour in 100 ml of chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Return the chicken breasts to the skillet, nestling them among the onions and mushrooms. Cover the skillet with a lid and reduce the heat to low. Allow the chicken to cook gently in the broth, turning once, until the meat is tender and cooked through, about 10-15 minutes. The chicken is done when the juices run clear when pierced with a knife.
  4. Remove the lid and increase the heat to medium to reduce the sauce slightly, if needed. Stir in 200 ml of cream and 1 teaspoon of mustard, mixing well to combine. Let the sauce simmer gently until it thickens slightly, stirring occasionally. Taste the sauce and adjust the seasoning with additional fine sea salt and black pepper as needed.
  5. Once the sauce has reached your desired consistency, remove the skillet from the heat. Finish the dish by sprinkling freshly chopped herbs, such as parsley or chives, over the top if desired. Serve the Hähnchenbrust mit Rahmsauce hot, accompanied by boiled potatoes or Spaetzle to soak up the delicious creamy sauce.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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