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Lighter Chicken Zürcher Geschnetzeltes with Mushrooms (No Cream)
Recipe

Lighter Chicken Zürcher Geschnetzeltes with Mushrooms (No Cream)

Main • Switzerland

Tender chicken strips in a mushroom-white wine sauce, finished with a little Dijon and Greek yogurt for a satisfying, lighter take on the Swiss favourite.

Why smarter

Uses lean chicken and a yogurt finish instead of cream, plus plenty of mushrooms for volume and flavour while keeping the sauce comforting.

Chef tip

To prevent curdling, take the pan off the heat before stirring in the yogurt and keep it below a simmer after adding.

Soft line

Cosy Swiss comfort, a little lighter.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Chicken breast, cut into thin strips 500.000 g chicken breast
2 Cornstarch 2.000 tsp cornstarch to lightly coat chicken and help thicken
3 Fine salt 0.750 tsp salt plus more to taste
4 Black pepper 0.500 tsp black pepper
5 Canola oil 2.000 tsp canola oil for cooking
6 Onion, finely chopped 1.000 medium onion
7 Brown mushrooms (or button mushrooms), sliced 400.000 g mushrooms
8 Dry white wine (e.g., Chasselas/Fendant) 150.000 ml dry white wine
9 Low-salt chicken stock 250.000 ml chicken stock
10 Dijon mustard 1.000 tbsp Dijon mustard
11 Plain Greek yogurt (2–5% fat) 150.000 g Greek yogurt stirred in off the heat
12 Fresh parsley, chopped 2.000 tbsp parsley to finish
13 Lemon juice 1.000 tsp lemon juice optional, to brighten

Method

  1. Pat the chicken dry. Toss with cornstarch, salt and pepper to lightly coat.
  2. Heat 1 tsp canola oil in a large non-stick frying pan over medium-high heat. Brown half the chicken for 2–3 minutes (just coloured, not fully cooked), then transfer to a plate. Repeat with remaining 1 tsp oil and chicken.
  3. Lower heat to medium. Add the onion to the same pan and cook 3–4 minutes until softened, scraping up any browned bits.
  4. Add the mushrooms and cook 6–8 minutes until they release moisture and start to brown.
  5. Pour in the white wine and simmer 2–3 minutes to reduce slightly.
  6. Stir in chicken stock and Dijon mustard. Simmer 3–4 minutes to lightly thicken.
  7. Return chicken (and any juices) to the pan and simmer gently 3–5 minutes until cooked through and the sauce coats the chicken.
  8. Take the pan off the heat. Stir in the Greek yogurt until smooth. Taste and adjust with extra pepper, a pinch of salt if needed, and optional lemon juice.
  9. Finish with parsley and serve hot (great with rösti, boiled potatoes, or wholewheat pasta).