- 1/2 cup flour
- 1 tsp. salt
- 1/4 tsp. pepper
In a large pan, melt:
- 1/2 cup butter or margarine (or substitute oil)
Brown flour-coated chicken in the melted butter. Remove the chicken to a plate. In the remaining butter in the pan, saute for 10 minutes:
- 1 large chopped onion
To onion in the pan, add and bring to a boil:
- 2 tbsp. paprika
- 1/2 tsp. salt
- 1 cup chicken broth
When mixture begins to boil, lower heat and return chicken to pan. Cover and cook 30 minutes. Remove chicken from the pan, place in an oven-proof dish and keep warm in the oven. To the pan drippings, add and heat:
- 1 cup milk
While milk is heating in the pan, make a paste of
- 2 tbsp flour
- 1/2 cup sour cream
Slowly stir this into the pan on medium or medium low heat and cook until thickened (do not boil.)
To make Spatzle, combine:
- 3 cups flour
- 1 tsp. salt
Make a well in the centre of the flour mixture, add and mix in:
- 3 beaten eggs
- 1 cup water
Scoop up dough on a spatula and cut off pieces with a knife.
Drop dough pieces into a large pot of boiling, salted water.
Cooked spatzle rises to the top.
Scoop our cooked spatzle into a bowl, cover.
Toss cooked spatzle with melted butter and keep warm.
Serve with chicken and gravy from the pan.
