CHICKEN GERMANY RECIPES

GERMAN CHICKEN RECIPE | ALLRECIPES

German Chicken Recipe | Allrecipes image

Boneless chicken breasts cooked over sauerkraut and covered in BBQ sauce. This sounds a little different, but I assure you, it is delicious! It is one of my family's favorites. The BBQ sauce makes the sauerkraut a little sweet. I like to serve this dish with mashed potatoes.

Provided by Lisa McKelvey

Categories World Cuisine European German

Yield 4 servings

Number Of Ingredients 3

Ingredients

4 skinless, boneless chicken breast halves
1 cup barbecue sauce
22 ounces sauerkraut

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a 9x13 inch baking dish, place the sauerkraut in a single layer. Place the chicken breasts on top of the sauerkraut. Pour the barbecue sauce over the chicken. Cover and bake in the preheated oven for 30 minutes or until the chicken is cooked and the juices run clear.

Nutrition Facts : Calories 252.8 calories, CarbohydrateContent 29.2 g, CholesterolContent 68.4 mg, FatContent 1.9 g, FiberContent 4.5 g, ProteinContent 28.6 g, SaturatedFatContent 0.4 g, SodiumContent 1794 mg, SugarContent 18.8 g

CREAMED GERMAN CHICKEN RECIPE | ALLRECIPES

Creamed German Chicken Recipe | Allrecipes image

Chicken done in a rich cream sauce with cooked onions. Serve over mashed potatoes with green beans and sauerkraut.

Provided by Dennis Dittrich

Categories World Cuisine European German

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 2 servings

Number Of Ingredients 7

Ingredients

2 tablespoons butter
2 skinless, boneless chicken breast halves
1 onion, sliced
1 teaspoon fennel seed
1 teaspoon celery seed
1 tablespoon freshly ground black pepper, or to taste
1 pint heavy whipping cream

Steps:

Melt butter in a skillet over medium heat and brown chicken breasts in the hot butter until lightly golden on both sides, about 5 minutes per side. Chicken will still be slightly pink inside. Set chicken breasts aside.
Cook and stir onion in the same skillet until translucent, about 5 minutes; stir in fennel and celery seed along with black pepper until thoroughly combined. Pour in cream, bring to a boil, and reduce heat to low. Simmer, stirring often, until sauce is slightly thickened, about 5 minutes. Place chicken breasts into the cream sauce and spoon sauce over chicken; cook until chicken breasts are no longer pink inside and the juices run clear, about 10 more minutes.

Nutrition Facts : Calories 1103.5 calories, CarbohydrateContent 20.3 g, CholesterolContent 417.4 mg, FatContent 102.6 g, FiberContent 3.3 g, ProteinContent 29.8 g, SaturatedFatContent 62.9 g, SodiumContent 230.6 mg, SugarContent 5.1 g

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