Hungarian Chicken Breasts
Make and share this Hungarian Chicken Breasts recipe from Food.com.
Zurcher Geschnetzeltes (Zurich-Style Veal Strips in Cream Sauce)
This is a mouthwatering Swiss specialty dish originating in the town of Zurich, Switzerland. Typically served with Rosti (Swiss hashbrowns), but equally good with mashed potatoes, spaetzle, or dumplings. There are many versions of Geschnetzeltes that can be found throughout the region in restaurants and in home kitchens, alike. I particularly like this version with lemon and parsley.
Rotwein-Nudeln (Red Wine Pasta With Spring Onions)
Rotwein-Nudeln Mit Fruehlingszwiebeln, from a Betty Bossi cookbook (Switzerland). A Swiss friend prepared this for me when I was living overseas. It is a simple but tasty dish. The salt helps the pasta absorb the red wine color. I have translated the recipe from German so it may need some tweaking.
Chicken Paprika in Yogurt Sauce
This from a book called Recipes For Change by Molly Siple and Lissa DeAngelis. This is a dilightful low fat entree you will enjoy! You may use sour cream instead of the yogurt if you wish(skip the part about draining).
Green Cabbage and Apple Sauté
Original recipe: https://www.food.com/recipe/green-cabbage-and-apple-saut-134043
