This dish has become a new holiday favorite. My stepmom makes it for us when she comes down at the holidays! In fact, it's what we had for Thanksgiving dinner. My husband and I want to find a quicker way to make it so we can enjoy it more often, perhaps with boneless chicken breasts.
Chicken Paprika with Spatzle
1 3 - 3.5 lb cut up fryer
1/2 C flour
1 1/2 tsp salt
1/4 tsp pepper
1/2 C butter
1 Large chopped onion
2 Tbsp paprika
1 C chicken broth
1 C light cream
1/2 C sour cream
In bag, shake chicken in flour, 1 tsp salt, and pepper 'til coated. Save 2 Tbsp flour. Brown chicken in butter, pour off fat, but return 3 Tbsp to skillet. Saute onion 10 minutes or so. Add paprika, 1/2 tsp salt, and broth. Bring to boil, lower heat. Add chicken, turning to coat. Cook, covered, 30 minutes or 'til tender. Remove chicken. Stir in cream. Make paste of saved 2 Tbsp flour and sour cream. Slowly stir into pan. Cook, without boiling, 'til thick. Add chicken. Serve over spatzle.
Spatzle
3 C sifted flour
1 tsp salt
1/8 tsp white pepper
3 eggs, beaten
1 C water
1/4 C melted butter
Combine flour, salt, and pepper in medium bowl. Make well in center. Add eggs and water and mix thoroughly. Scoop up dough onto spatula or lage spoon and cut off small pieces with a knife directly into a boiling pot of salt water. As dough bits rise, scoop off with a slotted spoon. Place in covered bowl with melted butter and keep warm as the rest cooks.
