Yield: At least 4 servings

Ingredients:

• 2-to-3 lb broiler-fryer chicken, cut up.
• 2 Tb cooking oil
• Salt & pepper
• 1 cup chopped onion
• 1 Tb paprika
• 1/4 cup dry white wine
• 1/4 cup condensed chicken broth
• 1/2 cup dairy sour cream

Preparation:

1. In a 12" Skillet, brown chicken in hot oil on all sides; season with salt & pepper.
2. Remove brown chicken pieces from the skillet; set aside.
3. Add onion to skillet; cook until tender but not brown.
4. Stir in paprika.
5. Return chicken to skillet, turning once to coat with onion/paprika mixture.
6. Add wine and broth. Bring to a boil.
7. Reduce heat; cover and simmer 30 - 35 minutes or until chicken is tender.
8. Remove chicken to a serving platter; keep warm.
9. Boil skillet drippings about 2 minutes or until reduced to one cup of liquid.
10. Stir drippings into sour cream.
11. Return all ingredients to the skillet.
12. Heat through, but do not boil.
13. Pour sauce over chicken pieces.
14. Serve over spaetzle. Sprinkle with additional paprika.

 
Spaetzle

Ingredients:

• 3 whole eggs - beaten & frothy.
• 3 cups sifted flour
• 1 cup milk
• 3 Tb butter
• 1/2 tsp nutmeg
• Salt
• Boiling salted water or chicken soup

Preparation:

1. With an electric mixer, beat flour a bit at a time into the eggs.
2. Add salt and nutmeg to taste.
3. Beat in the milk in a little at a time.
4. Continue beating until everything is well blended.
5. Use a Spaetzle maker to drop into boiling water or chicken soup.
6. When the spaetzle float, they're done. Coat with butter.