Spaetzle Pan with Mushrooms and Chicken Breast
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g chicken breast
- 250 g mushrooms
- 1 packet spaetzle from the refrigerated shelf, approx. 400 g
- fried onions
- 1 cup cream, approx. 200 g
- 0.5 ½ cup sour cream, approx. 100 g
- 3 clove (s) garlic
- 3 tablespoon vegetable stock powder
- salt and pepper
- paprika powder
- 100 g Emmentaler, rated
- some butter for frying
Print Recipe
Pin Recipe Instructions
- 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 a sufficiently large pan in the butter. Add the mushrooms and fry until they contract a little.
- In the meantime, cook the spaetzle according to the package instructions until they float on the surface of the water and drain.
- Add the cream, sour cream and some vegetable stock powder to the pan with the chicken and mushrooms. Bring the cream to the boil and stir again and again so that the sour cream spreads. Press the garlic and add it. Season to taste with salt, pepper, oregano and paprika powder.
- Mix in the fried onions and spaetzle. Finally sprinkle the cheese over it and let it flow.
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