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Make the Spatzle (ingredients for the spatzle start with the 150 g of flour):.
Mix the salt, nutmeg and flour together.
Beat the egg and the egg yolk together and mix with the flour mixture to make a paste.
Mix the milk and water together and slowly add to the flour mixture to make a thick batter.
Put a colander with large holes over a pan of boiling water. Pour about 1/2 the batter into the colander and press it through the colander into the water with a spatula.
Allow the spatzle to simmer for about 2 minutes then remove from the water with a slotted spoon and set aside to cool
Repeat with the other half of the batter.
When the chicken has finished cooking (see below), melt some butter in a separate frying pan, add the spatzle, salt, pepper, and a little olive oil. Fry the spatzle til crispy (or to taste).
Make the chicken:.
Sprinkle the 2 teaspoons of smoked paprika over the thinly sliced chicken breasts.
Drizzle a pan with olive oil and when hot, fry the chicken for 2 or 3 minutes or until about 3/4 cooked and golden.
Remove chicken to a platter and set aside.
Put about 1 tbsp of olive oil in the same pan and saute the onion and garlic until soft.
Add bell peppers and mushrooms and cook for another 3 to 4 minutes.
Put about 1/4 cup of wine in the pan to deglaze it. Add about 1/2 cup of chicken broth and bring to a boil.
Add the sour cream and mix well.
Add the chicken and juices from the chicken back to the pan and bring back to a boil. Add the rest of the chicken broth if it starts to dry out.
Finally toss in the sugar snap peas and garnish with a handful of chopped flat leaf parsley.