Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Chicken Cutlets in Cream Sauce

This is a simple "what to do with a few partially frozen chicken breasts" for a wholesome family dinner.

  • 2 - 3 chicken breasts (best if partially frozen still)
  • salt, pepper, garlic powder and thyme for seasoning
  • small amount of oil for browning
  • 1/2 cup broth or white wine for deglazing
  • 1 cup light or heavy cream
  1. Slice chicken breasts into thin slices and tenderize slightly with a meat hammer.( They do not need to be frozen but it will be easier to slice them.)
  2. Season and brown both sides. Remove to a plate.
  3. Add broth or preferred deglazing liquid to pan, stirring to incorporate browned bits, cook for a few minutes, before adding the cream and cutlets back into the pan. Simmer 15 - 20 minutes
  4. If sauce is too runny, shake up a Tbps of flour with milk or cream and add to thicken.
  5. Serve with re-fried Spaetzle or noodles and a salad.


  1. I just ate, but that makes me hungry again.

  2. Looks delish! Do you have a good recipe for spaetzle that you can share? I know the ingredients are pretty basic but I have had a few versions from my husband's Swiss family and it never tastes the same.

    Love your blog!!!

    1. You can try this one shared by Bev
      I have made homemade, but have also found a packaged dry version by Bechtle. I cook them ahead,
      and add them to caramelized onions with butter, then re-heat before serving.

  3. Perfect timing. This will be our dinner tomorrow night. :-)

  4. Doesn't the ca stand for Canada? Wouldn't food products in Canada be different than in the USA? I just ordered the cookbook from Amazon and it will be mailed from a book store in Ohio..assuming it is the USA version.

    1. Yes, this blog is based in Canada, where most of us live. Our cookbook publisher is in the US. Our cookbook recipes give ingredients in Metric and US measurements, to be used internationally. Basic products in our countries should not be very different, other than labelling and if they are different, our American editor will have hopefully taken care of questions before the books got published. Hope you enjoy the book.


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