Geschnetzeltes Swiss Chicken in Cream and White Wine Sauce
A classic Swiss dish of tender chicken strips sautéed with shallots and mushrooms, then simmered in white wine and cream with aromatic tarragon. This elegant comfort food originated in German-speaking Switzerland and makes an ideal weeknight dinner or special occasion meal. The silky cream sauce perfectly complements egg noodles or boiled potatoes, while the white wine adds depth and the tarragon provides a subtle anise-like flavor that distinguishes this version from similar European cream-based dishes.
Ingredients
- 1 lb boneless skinless chicken breast
- 1 tablespoon butter or cooking oil
- 2 shallots, minced
- ¾ cup dry white wine
- 4 ounces button mushrooms, sliced(optional)
- 1 cup light cream or whipping creamcoconut cream1:1dairy-freevegan with chicken substitutedairy-free
different flavor profile
Full guide → - 2 teaspoons dried tarragon or 2 tablespoons fresh, chopped
- salt and pepper, to taste
Instructions
- 1
Cut chicken into thin strips, 2 to 3 inches long and about 1/2 inch wide
- 2
Melt butter in frying pan and brown chicken strips
- 3
Add minced shallots when meat is cooked part-way
- 4
When meat is no longer pink, add wine and mushrooms if using
- 5
Cook until sauce is reduced by 1/3
- 6
Add cream and tarragon
- 7
Cook until sauce is further reduced by 1/3
- 8
Season with salt and pepper
- 9
Serve over noodles or with boiled potatoes
Tips
Pat chicken dry before cutting to prevent sticking and ensure better browning in the pan.
Don't rush the reduction process - letting the wine and cream reduce properly concentrates flavors and creates the perfect silky consistency.
Fresh tarragon can be substituted for dried at a 3:1 ratio, but add it in the last minute of cooking to preserve its delicate flavor.
Good to Know
Refrigerate leftovers up to 3 days in airtight container. Reheat gently on stovetop with splash of cream if needed.
Can prepare chicken strips and vegetables up to 4 hours ahead. Store covered in refrigerator until ready to cook.
Best served immediately while sauce is hot and creamy. Pair with egg noodles, rice, or boiled potatoes.
Common Mistakes
Don't overcook chicken to avoid tough, dry meat
Keep heat moderate during reduction to prevent cream from curdling
Cut chicken strips uniformly to ensure even cooking
Substitutions
Dairy-Free Swaps
different flavor profile
Full guide →General Alternatives
FAQ
Can I make this without wine?
Yes, substitute chicken broth for the white wine. The flavor will be milder but still delicious. You can also use a splash of white wine vinegar for acidity.
What if my sauce is too thin?
Continue cooking uncovered to reduce further, or mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce until thickened.
How long will this keep in the refrigerator?
Properly stored leftovers will keep for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream if the sauce has separated.