• 2 Chicken Breasts
  
• 2 Tablespoons Butter
  
• ½ Cup Chicken Stock
  
• 1 Tablespoon Flour
  
• ½ Cup Sour Cream
  
• Lemon juice & Salt & Pepper to taste
  

Directions

Sprinkle Chicken cutlets with salt and pepper and cut into 2” by 3” pieces. Brown both sides of meat in butter and remove form the pan. Pour ½ Cup of Chicken Stock into the pan, scraping coagulated juices into it with a wooden spoon. (Use Home made if it is available of a good brand from the store.)
Blend 1 Tablespoon full flour into ½ cup sour cream and stir that into the stock in the pan. Return Schnitzels to sauce, cover and simmer slowly 5 – 10 minutes, or until meat is tender. Season sauce to taste with a little lemon juice and salt & pepper to taste. Serve with Spaetzle or Potato Pancakes.
Enjoy with a glass of Riesling or Gruner Veltliner

Thanks to Chef Robert B. Graf of Alphorn Bistro, Inn at Danbury, Danbury, NH for this recipe. www.innatdanbury.com