CHICKEN SCHNITZEL WITH MUSHROOM APPLE GRAVY

Chicken Schnitzel with Mushroom Apple Gravy image

This German recipe has a slightly sweet apple taste with the mushrooms.

Provided by Bill Heleine

Categories Chicken

Time 1h30m

Number Of Ingredients 23

Ingredients

FOR THE CHICKEN
3 chicken breasts halves, cut in half length wise
1 c flour
2 1/2 Tbsp water
2 lg eggs
salt and pepper to taste
1 c italian seasoned bread crumbs
1 Tbsp paprika
oil for frying
FOR MUSHROOM APPLE GRAVY
2 Tbsp minced garlic
1 1/2 c chicken stock
1/4 c flour
4 Tbsp butter divided
16 oz fresh portabella mushrooms sliced (or any others you have)
1 sm white onion diced
1/2 c apple juice
2 Tbsp olive oil
2 tsp thyme
1 tsp dijon mustard
salt and pepper to taste
FOR THE PASTA
wide egg noodles

Steps:

1. Heat oven to 250 degrees.
2. In a large, shallow bowl add the flour, and season with a generous pinch of salt and pepper. In a separate bowl, whisk eggs together with 2 tablespoons water. In third bowl, combine bread crumbs and smoked paprika.
3. Season both sides of the chicken with salt and pepper.
4. Dredge the chicken in flour, shaking off any excess. Dip the chicken into eggs and then into the bread crumbs, shaking off excess. Place on a clean plate. Repeat with the remaining chicken pieces.
5. Heat a thin layer of oil (enough to cover the chicken half way) to medium heat, in a large pan.
6. Cook the chicken for 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken to oven-safe platter, and place in heated oven while you prepare the pan sauce.
7. Drain loose oil from pan chicken was cooked in and place back on stove.
8. For the gravy, heat 2 tablespoons of butter and 2 tablespoons olive oil in the pan over medium-low heat.
9. After the butter is melted, add the onions, and cook for 4-6 minutes, or until the onions start to soften. Add the mushrooms, and season with a pinch of salt and pepper, and cook until mushrooms are reduced and their liquid is released.
10. Add garlic and cook for 1 additional minute. Stir in flour and cook for another minute.
11. Add the apple juice, chicken stock, thyme and Dijon mustard. Whisk until smooth. Bring to a boil, stirring continuously while scraping any bits from the bottom of the pan. Reduce to a simmer and allow to simmer for 10 minutes, or until reduced to desired consistency.
12. Remove the gravy from heat. Stir in the remaining 2 tablespoons butter. Season with salt and pepper to taste. Serve gravy with warm chicken pieces over wide egg noodles.