Creamed German Chicken

Creamed German Chicken

This is a very common German dish enjoyed through out the year. The chicken breasts cooked with fennel and celery seeds and with a coat of heavy cream gives this dish a new dimension. I loved the simplicity of this dish, besides the fact that it is very easy to prepare. I mostly serve this dish with loads of mashed potatoes and a bowl of fresh salad. You can do the same. I think your children would really enjoy this dish.

Preparation Time : 10 minutes
Cooking Time      :  30 minutes
Difficulty              :  Easy
Serves                  :  4

Ingredients :

2 tablespoons Butter

2 skinless, boneless Chicken Breast Halves

1 Onion, sliced

1 teaspoon Fennel seeds

1 teaspoon Celery seeds

1 tablespoon freshly ground Black Pepper, or to taste

250 mils Heavy Whipping Cream

Method :

  1) Melt butter in a skillet over medium heat and brown chicken breasts in the hot butter until lightly golden on both sides, about 5 minutes per side.

  2) Chicken will still be slightly pink inside. Set chicken breasts aside.

 

  3) Cook and stir onion in the same skillet until translucent, about 5 minutes

 

  4) Stir in fennel and celery seeds along with black pepper until thoroughly combined.

 

  5) Take the pan off the heat and slowly pour in cream.

 

  6) Put the skillet back on medium heat and bring to a boil, and immediately reduce heat to low.

 

  7) Simmer, stirring often, until sauce is slightly thickened, this will take about 5 minutes.

 

  8) Place chicken breasts into the cream sauce and spoon sauce over chicken; cook until chicken breasts are no longer pink inside and the juices run clear, about 10  minutes.                             

          

  9) Once the chicken breasts are done, check the seasonings and adjust if required.

 

10) Serve with heaps of buttered mashed potatoes and a bowl of fresh greens and enjoy.    

             

      Fennel Seeds                                                                                       Celery Seeds