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.
(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)
Light brown chicken pieces. Remove from pan and add the onions. Add two tablespoons of paprika and one cup of chicken broth. Cover onions and let simmer for a few minutes until tender.
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.