Variation on an Alpine Theme

What do they mean when they call an entree, “Alpine Chicken”?

“The Alps are one of the great mountain range systems of Europe stretching approximately 1,200 kilometres (750 mi) across eight Alpine countries from Austria and Slovenia in the east, Switzerland, Liechtenstein, Germany, and France to the west, and Italy and Monaco to the south.” (Wikipedia)

So, technically, you could cook up something from a lot of different cultures and still call it Alpine.

Mozart’s  special consists of a schnitzel with melted Swiss cheese, served with spatzel, and ratatouille or fresh market vegetables.

Schmidt’s describes their entree as: Grilled whole breast chicken sliced and served on German spatzel noodles with onions, peppers and mushrooms, topped with creamy garlic-basil sauce.

And my pastor’s wife’s recipe from the Presbyterian church’s cookbook?

Alpine Chicken Hazel Recipe


Hazel’s Alpine Chicken with a side of Brussels sprouts, peas and carrots.

Categories: Bread, Cheese, Chicken, Food and drink, German food | Tags: , , , , , , , , , , , , , , , | 1 Comment

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One thought on “Variation on an Alpine Theme

  1. Huh. I don’t think I even own a copy of that cookbook … It looks delicious,

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