Step 1

Chop chicken into 1” pieces and dry and dust lightly with flour.

Step 2

Heat a large skillet over medium heat until it is hot. Melt ¼ cup butter. Add chicken, paprika, salt and pepper, and sauté until the chicken is lightly browned. Remove chicken from pan and tent loosely with foil.

Step 3

Add remaining 1 tablespoon butter to pan and sauté onions until they are translucent. Return chicken to the pan.

Step 4

Add chicken broth and gently simmer over low heat until chicken is cooked through. Remove chicken from the pan and tent loosely with foil.

Step 5

Stir 2 tablespoons of flour into the pan and boil until the sauce has thickened to your taste. Add sour cream and return chicken to the pan and coat with the sauce.

Step 6

Serve with spaetlze or egg noodles.

Step 7

I suggest you make the spaetlze while your chicken is simmering in the broth. I made mine too early and they sat around for way too long.

Step 8

Bring a large pot of water to a boil.

Step 9

Whisk together flour and salt in a medium bowl. Make a well in the middle and add the eggs, water and butter.

Step 10

Stir until the batter is smooth and thick.

Step 11

Drop batter (each dollop about a teaspoon) into boiling water with a spoon; dipping the spoon into the water each time. This will keep your spoon clean and make the whole process less painful. [You can make these larger or smaller to your taste]

Step 12

Cook only half the dough at a time to avoid over crowding. Stir the bottom of the pot with a wooden spoon, so that the dumplings will rise to the top. After the dumplings rise to the top, let them boil about 2 minutes more.

Step 13

Remove to a large colander and drain while you repeat the process with the second half of the batter.

Step 14

Add about a teaspoon of butter to the spaetzle and toss to coat. (This isn’t traditional but I found that it kept them from sticking together)