Serves: 6
· 1 large chicken breast, sliced strips
· 1/3 cup all-purpose flour
· 2 tbsp. salad oil
· 2 medium onions, thinly sliced
· 1 ½ tsp. salt
· 1 tbsp. paprika
· 1/8 tsp. pepper
· 1 ½ cups water
· 1 chicken-flavor bouillon cube or envelope
· Spaetzle
· ½ cup sour cream
· 12 oz. stewed tomatoes
1. Coat chicken with flour; reserve remaining flour. In 12-inch skillet over medium-high heat, in hot oil, cook chicken until browned on all sides, about 7 to 10 minutes. Remove chicken.
2. To oil in skillet, add remaining flour and onions; cook, stirring constantly, for 2 minutes. Stir in salt, paprika, pepper, water and bouillon. Return chicken to skillet; cover and reduce heat to medium; simmer 25 minutes or until chicken is fork-tender, turning once.
3. Meanwhile, prepare the spaetzle. With tongs, remove chicken to large platter. Spoon fat from gravy in pan; stir in sour cream and stewed tomatoes until blended.
4. To serve: Add Spaetzle and heat through
Spaetzle: In heavy skillet over high heat, heat 4 quarts water and 1 teaspoon salt to boiling. Meanwhile, in medium bowl with wire whisk or spoon, beat 2 cups all-purpose flour, ½ cup water, 3 eggs and ½ tsp. salt until smooth. Reduce heat to medium. Over boiling water with rubber spatula, press batter through colander or spaetzle maker. Stir water gently so spaetzle will not stick together. Boil 5 minutes or until tender but firm; drain.