Last night the German took charge of the kitchen. He's really quite good in there, but I have somewhat taken over in the cooking department since I moved in, so he's not really had the chance lately. His usuals tend to be German (funnily enough) or Italian, but this is a Swiss favourite, apparently, and good grief it is good - even if it doesn't quite fit within the Healthy And Dry January guidelines.
Zurich Geschnetzeltes (good luck with the pronounciation) is supposed to be made with veal but [and at this point I'd love to get on my high horse about not eating it for ethical reasons but the thing is, if I'm presented with a plate of veal there is simply nothing short of a nuclear fallout that's going to stop me from digging in - besides which it is possible to get slightly less unethically-sourced pieces of baby cow these days... if you're not in France] we had three chicken breasts to hand, so German used those instead. Cut into bite-sized pieces and browned nicely in a generous slab of butter, the chicken was kept warm in the oven whilst a finely-chopped onion and eight or nine quartered button mushrooms were softened in the same pan. The best part of a pot of single cream and a glass (or two?!) of white wine went in to join them, and after simmering the lot for a few minutes, the chicken went back in too. Sprinkled with chopped fresh parsley and accompanied with boiled long-grain rice, this is the sort of dish I never cook because it reminds me of the fricasse we used to have forced down us at school, but it was also somehow utterly divine on a Friday night with - and this is absolutely key - the rest of the bottle of wine.
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