A delightful twist on the classic Jager Schnitzel, this recipe combines tender chicken with a creamy mushroom sauce for a comforting and flavorful dish.
Pound the chicken breasts thin using a meat mallet.
Place the chicken between two sheets of plastic wrap to prevent mess while pounding.
Season the chicken with salt and pepper, then coat with flour.
Shake off excess flour to ensure an even coating.
Heat oil in a skillet and fry the chicken until golden brown on both sides.
Ensure the oil is hot before adding the chicken to achieve a crispy crust.
Remove the chicken from the skillet and keep warm.
Place the chicken on a plate and cover with foil to retain heat.
In the same skillet, sauté the shallots and garlic until fragrant.
Stir constantly to prevent the garlic from burning.
Add the mushrooms and thyme, cooking until the mushrooms are tender.
Cook over medium heat to allow the mushrooms to release their juices.
Pour in the white wine and let it reduce slightly.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce.
Stir in the sour cream and cook until the sauce is creamy.
Adjust the seasoning with salt and pepper to taste.
Serve the chicken topped with the mushroom sauce.
Garnish with fresh thyme sprigs for a touch of elegance.
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