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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A hearty Eastern European inspired dish. Ingredients:
3 -5 chicken breasts (depending on the size) |
3 tablespoons flour |
2 teaspoons smoked paprika |
1 dash salt and pepper |
1 tablespoon butter |
1 (4 ounce) can mushrooms |
1 cup chicken broth |
1/2 onion, diced |
4 ounces plain yogurt |
8 ounces spaetzle noodles |
Directions:
1. Mix flour, paprika, salt, pepper and dredge chicken in the mixture, shake off excess flour.
2. Heat a large skillet with butter, fry the floured chicken on medium high until lightly browned (does not need to be fully cooked through.).
3. Remove chicken, set aside, saute the onions and mushrooms on medium to medium low heat.
4. Add chicken broth and bring to a boil. Add the chicken, cover, simmer on medium low to low (so that liquid is lightly bubbling) 20-25 minutes until chicken is cooked through.
5. Add yogurt, stir, set aside or refridgerate (to let flavor soak in). Meanwhile cook the spaetzle or egg noodles according to the package instructions.
6. Serve chicken mixture over the noodles.
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