Jaegerschnitzel

I like this recipe because it's versatile...you can use any type of meat that you like, and can serve it over rice, egg noodles, spätzle, or even french fries. I usually make it with chicken, though traditionally it is made with venison. Most German versions I had while I lived there, however, were made with pork.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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)

Directions

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.