Wednesday, October 17, 2012

Spaetzle with Chicken and Peas

We were first introduced to spaetzle at Nudel in Lenox, MA. We used bacon in our dish as a special treat, but you can easily leave it out and just use EVOO to saute the onions.

Have you ever felt guilty about throwing away the unused breadcrumbs and egg wash?  When Steve was little his mom would mix together the egg wash and breadcrumbs that had been contaminated by the raw meat.  She would pour the batter into a skillet with some EVOO and make breadcrumb pancakes.  We have continued this tradition in our house.

Spaetzle with Chicken and Peas
1 slice bacon, sliced small (option)
1/4 large onion, diced or minced
chicken breasts or thighs (amount depends on number of people)
egg, beaten
1/4 cup sour cream
3 tablespoons milk
1/2 cup frozen peas
1 teaspoon paprika
Salt and Pepper

Boil water and cook the spaetzle according the the directions on the package. Cook the bacon until it releases some of it's fat and add the onion.  Saute for about 15 minutes on medium low heat until the onions are translucent and the bacon is crispy.  Set aside the onion mixture.

Pat the chicken dry and dredge in flour, egg, and breadcrumbs in this order. Heat the pan to medium and add the breaded chicken. Cook for about 4 minutes on each side until the chicken is cooked and set it aside.

Drain the spaetzle and place it in the empty chicken pan over medium high heat.  Stir around for a few minutes and then spread it out, add a little extra EVOO and let it sit for a few minutes.

Stir around again and let it sit for another for minutes.  This process is making the spaetzle crispy and golden brown. Mix in the sour cream, milk, peas, paprika, salt, and pepper. Heat for about 5 minutes.  Serve the spaetzle topped with the chicken. Enjoy!!!

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