Chicken Paprika & Spaetzle

Send to a Friend
Print

Ingredients

• 3 tablespoons all-purpose flour
• 1 tablespoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 4 chicken-breast halves (5 ounces each), skinned
• 1 teaspoon olive oil
• 1 medium onion, chopped
• 1 cup chicken broth
• 1/4 cup sour cream
• Hot cooked spaetzle or noodles
• Fresh parsley, optional for garnish

Directions

• 1
  Combine flour, paprika, salt and pepper in small bowl; mix well. Place flour mixture on a baking sheet lined with waxed paper. Coat chicken-breast halves with flour mixture. Reserve remaining flour mixture.
• 2
  Heat oil in large skillet over medium heat. Add chicken; cook until browned on all sides, about 10 minutes. Remove chicken from skillet.
• 3
  Add onion to same skillet; cook 2 minutes. Stir in the remaining flour mixture. Gradually stir in chicken broth; cook and stir until mixture comes to a boil. Return chicken to skillet.
• 4
  Reduce heat to low; cover and simmer until an instant-read thermometer inserted in center of meat registers 180°F and juices run clear, about 25 minutes. Remove chicken to platter. Spoon off fat from gravy in skillet. Add sour cream to skillet; mix well.
• 5
  Serve chicken with spaetzle and gravy. Garnish with fresh parsley, if desired.