Chicken in Onion, Pepper and Cream Sauce and Spaetzle

Meat and sauce:

1. Peel the onions, cut in half and cut into narrow strips. Heat the butter in a large pan. Add the onions, dust with powdered sugar and let them caramelize slightly. Sprinkle in the paprika and chilli and toast them briefly. Then immediately sift the flour over it and mix everything together well. First deglaze with the stock, stir well and bring to the boil until creamy. Turn the heat down, stir in the cream and also bring to the boil. Then reduce the heat to the lowest possible level, have it ready.
2. Wash the chicken breast fillets with cold water, dry them and remove any skins. Cut into pieces approx. 3 cm in size. Pepper and salt and fry in a pan in 1 tablespoon of oil on all sides for about 2 minutes. Then immediately add to the sauce and only let it steep for another 2 minutes. This keeps the meat juicy, but is no longer raw inside. Possibly try a piece and let it soak for 1 minute longer if necessary.

Spaetzle:

1. Mix the milk and eggs vigorously. Mix the flour, salt and nutmeg and add to the egg mixture. Mix thoroughly with a wooden trowel, and when everything has combined well, beat the dough vigorously with the trowel. There must be a “clapping sound”. Do this until the dough is smooth and creamy and thick bubbles form when beating. Then let it rest a little.
2. In the meantime, bring well-salted water to a boil in a larger saucepan. When it is boiling, either pass the dough in 2 portions through a spaetzle press or scrape it thinly from a board into the water. When the spaetzle swim to the surface, lift them out of the water with a slotted spoon and place them in a large perforated sieve to drain.
3. It is advisable to prepare the spaetzle before the meat and the sauce so far that it only needs to be tossed in 1 tablespoon of hot butter and lightly toasted shortly before serving.
4. If necessary, sprinkle a few chilli flakes over it and then ……….. Bon appetit …