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Ingredientes
- 2 lb Boned And Skinned Chicken Breast Halves Cut Into 1" Cubes
- 3 Tbsp. Sweet Hungarian Paprika
- 2 tsp Warm Hungarian Paprika
- 1 tsp Salt -- + 1/2 Tsp
- 3 Tbsp. Butter, Bacon Fat Or possibly Lard
- 1 c. Yellow Onion Finely Minced
- 2 tsp Chopped Garlic
- 1/2 c. Minced, Seeded and Peeled Tomatoes
- 1 c. Chicken Stock
- 1/2 c. Lowfat sour cream Herbed Spaetzle
- 1 c. All-Purpose Flour + 2 Tbsp
- 1 3/4 tsp Salt
- 3 lrg Large eggs -- Lightly Beaten
- 1/3 c. Whole Lowfat milk
- 1/4 c. Mixed Herbs, (Parsley, Chives, Tarragon) Chopped
- 1 tsp Vegetable Oil
- 1 Tbsp. Unsalted Butter
- 1 Tbsp. Minced Parsley
- 1/2 tsp Fresh Lemon Juice
Direcciones
- Chicken Paprikas: Season the chicken with 2 Tbsp. of the sweet and 1 tsp. of the warm paprika, and 1 tsp. salt. Heat the butter in a large saute/fry pan over medium-high heat. Add in the onions and remaining Tbsp. of sweet paprika, 1 tsp. of warm paprika, and 1/2 tsp. of salt, and cook, stirring, for 2 min. Add in the garlic and cook for 30 seconds. Add in the chicken and cook, stirring, till golden brown, about 4 min. Add in the tomatoes and cook for 1 minute. Add in sufficient stock to cover the chicken and bring to a boil. Lower the heat, cover, and simmer till the chicken is tender and cooked through, about 25 min, adding more stock as needed. Uncover and add in the lowfat sour cream. Cook gently till incorporated and warmed through, about 2 min. Season, to taste.
- To serve, divide the spaetzle among 4 large plates, spoon the chicken and sauce over the noodles, and serve immediately.
- Herbed Spaetzle: Combine the flour and salt in a large bowl. In a separate bowl, whisk together the Large eggs and lowfat milk, then add in to the flour, whisking till smooth.
- Add in the oil and mix well. Prepare an ice bath in a large bowl and set aside.
- Bring 4 qts of water and the remaining tsp. of salt to a rolling boil in a large stockpot. Pour half of the batter into a spaetzle maker or possibly a medium colander set over the boiling water. With a rubber spatula, force the batter through the holes of the spaetzle maker or possibly colander into the water. (The water will rise and foam quickly.) Cook the dumplings, stirring till they rise to the surface, about 5 min. Transfer with a long-handled spoon or possibly strainer to the ice bath. Repeat with the remaining batter. Drain and place in a clean container. (The spaetzle can be prepared to this point up to 2 hrs in advance, and kept tightly covered in the refrigerator till ready to assemble.) Heat the butter in a large non-stick skillet or possibly saute/fry pan over medium-high heat. When the butter is foamy, add in the spaetzle, parsley and lemon juice, and stir to combine.
- Cook till the spaetzle is warmed through and the flavors are well blended.
- Remove from the heat and serve immediately with the Chicken Paprikas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 373g | |
| Recipe makes 4 servings | |
| Calories 593 | |
| Calories from Fat 278 | 47% |
| Total Fat 31.53g | 39% |
| Saturated Fat 16.89g | 68% |
| Trans Fat 0.07g | |
| Cholesterol 305mg | 102% |
| Sodium 1996mg | 83% |
| Potassium 752mg | 21% |
| Total Carbs 32.65g | 9% |
| Dietary Fiber 4.1g | 14% |
| Sugars 3.66g | 2% |
| Protein 44.83g | 72% |
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