Jaegerschnitzel

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 chicken breast halves, pounded flat
• 1/2 cup flour
• 1/2 cup butter, divided
• 1 1/2 cups red wine (i like to use cabernet, but you can use whatever you like)
• 2 beef bouillon cubes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 small onion, chopped
• 1 lb fresh mushrooms, sliced
• 3 garlic cloves, minced
• 1 cup half-and-half
• 1/2 cup sour cream
• 1/3 cup jam (blackberry or cherry work best)

Recipe

• 1 melt 1/2 stick of butter in a large, deep skillet over medium high heat. dredge chicken breast halves in flour until coated and add to skillet. saute until lightly browned on both sides, maybe 4 minutes per side. do not cook through, though. remove from skillet and keep warm.
• 2 lower heat and add wine, stirring and scraping the bottom to remove the bits stuck to it. add buillion, remaining butter, salt and pepper. bring to a boil and add mushrooms, onions and garlic. cook until the onions are translucent and mushrooms are soft, stirring constantly. continue to cook until the liquid is reduced by half.
• 3 lower heat to medium low and add half and half, stirring constantly until the mixture thickens. add sour cream and stir until warmed.
• 4 return chicken to the skillet, cover, and cook until chicken is cooked through, about ten minutes. place one chicken breast half on a plate, spoon over some of the sauce, and drop on a spoonful of the jam, if desired.