Spätzle pan with mushrooms and chicken breast

Ingredients for 3 servings:

• 400 g chicken breast
• 250 g mushrooms
• 1 pack of Spätzle, from the refrigerated section, approx. 400 g
• n. B. fried onions
• 1 cup of cream, approx. 200 g
• ½ cup sour cream, approx. 100 g
• 3 garlic cloves
• 3 tbsp vegetable stock powder
• e.g. salt and pepper
• e.g. paprika powder
• 100 g Emmental cheese, grated
• some butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Clean the mushrooms and cut into the desired shape. Wash the chicken breast, pat dry, and cut into small pieces. Fry the chicken pieces in butter in a sufficiently large pan until cooked through. Add the mushrooms and fry until they shrink slightly. In the meantime, cook the spaetzle according to the package instructions until they float to the surface and drain. Add the cream, sour cream, and a little vegetable stock powder to the pan with the chicken and mushrooms. Bring the cream to a boil, stirring frequently to distribute the sour cream. Crush the garlic and add it. Season to taste with salt, pepper, oregano, and paprika. Stir in the fried onions and spaetzle. Finally, sprinkle the cheese on top and let it melt.