I spent most of the day Tuesday working on cutting boards and by the time dinner rolled around I was looking for something simple and quick. I looked through my recipes and decided on Chicken Paprikash.
Normally I make Chicken Paprikash with chicken legs but this time I used chicken breasts.
My favourite side dish with Paprikash is Spaetzle.
(Legs and thighs are best, but you can use breasts as well)
1 onion chopped
4 to 5 tablespoons paprika (optional sub a little hot paprika)
2 cups of chicken broth
1 cup of sour cream
1 tablespoon flour (optional)
Add the chicken and second cup of chicken broth, cover and simmer until chicken is cooked (30 to 45 minutes).
Mix flour and 2 tablespoons paprika into sour cream. Add mixture to chicken. Stir well to mix. Remove from heat. Don't let cream mixture come to a boil or the cream will separate.
Serve with noodles , mashed potatoes or spaetzle.
Spaetzle with Brown Butter
Original Souce: Teri's Kitchen
2-1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 eggs, beaten
1 cup milk
Brown Butter (Optional)
5 tablespoons butter
Additional salt and pepper to taste
Optional: Add chopped parsley to the dough.
In a large bowl, mix together the flour, salt and nutmeg. If using
Parsley add to dry ingredients. Add the eggs and milk; stir until
thoroughly combined. Let dough rest about 15 minutes before cooking.
Heat a large pot of lightly salted water until boiling. Add the
spaetzle and cook until done, about 4 minutes. The dumplings will float
when done. Drain well. Brown the butter in a small saucepan or skillet.
Place the spaetzle in a serving dish and pour the butter on top. Season
with salt and pepper; toss well to combine. Serve immediately.