Ingredients

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

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.