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Putenbrust mit Rahmsoße

Serves 4 to 6 Entree chicken, Poultry

Putenbrust mit Rahmsoße

Putenbrust mit Rahmsoße is a staple in many German households, finding its place at the dinner table from weekday to weekend. It's a dish that reflects the uncomplicated and comforting style of home cooking. With turkey breast as its heart, it embodies the practical yet rich flavors that German home cooks hold dear, offering a taste of everyday life rather than holiday pomp.

The dish delivers a creamy, savory experience where tender turkey breast meets the smooth, velvety embrace of cream sauce. The mushrooms and onions add an earthy depth, while the butter enriches each bite. Seasoned simply with salt and pepper, it invites diners to savor the honest flavors of a well-loved family dish.

Ingredients

  • 800 gturkey breast
  • 200 mlcream
  • 100 mlpoultry broth
  • 1onion
  • 150 gmushrooms
  • 2 tbspbutter
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting the 800 g turkey breast dry with paper towels to remove any excess moisture. Season the turkey breast generously with fine sea salt on all sides. In a large skillet, heat 2 tablespoons of clarified butter over medium-high heat. Once the butter is hot and shimmering, place the turkey breast in the skillet, skin side down, and brown it until the skin is golden and crispy, about 5 to 7 minutes. Turn the turkey breast over to brown the other side for an additional 3 to 4 minutes.
  2. While the turkey is browning, peel and finely chop 1 onion. Clean and slice 150 g of mushrooms. Once the turkey is browned, remove it from the skillet and set it aside on a plate. In the same skillet, add the chopped onion and sliced mushrooms. Sauté them over medium heat until the onions are translucent and the mushrooms are soft, about 5 minutes.
  3. Return the turkey breast to the skillet, nestling it among the onions and mushrooms. Pour in 100 ml of poultry broth, ensuring the liquid covers the bottom of the skillet. Cover the skillet with a lid and reduce the heat to low. Allow the turkey to cook gently in the broth for about 20 minutes, or until the meat is tender and cooked through. You can check for doneness by slicing into the thickest part of the turkey; the juices should run clear.
  4. Once the turkey is cooked, remove the lid and increase the heat to medium-high to reduce the sauce slightly. Pour in 200 ml of cream and stir to combine with the broth, onions, and mushrooms. Let the sauce simmer for a few minutes, stirring occasionally, until it thickens to a creamy consistency. Taste the sauce and adjust with more fine sea salt and black pepper if needed.
  5. To finish, remove the turkey breast from the skillet and slice it into thick pieces. Arrange the slices on a serving platter and pour the creamy mushroom sauce over the top. Garnish with freshly chopped herbs, such as parsley, if desired. Serve the Putenbrust mit Rahmsoße hot, accompanied by boiled potatoes or Spaetzle for a traditional German meal.
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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