Spaetzle with Chicken and Mushroom Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g chicken strips
- 300 g mushrooms, brown
- 200 g cream cheese
- 200 ml milk or cream
- 250 ml vegetable broth or chicken broth
- parsley
- garlic
- Paprika powder
- salt and pepper
- 300 g spaetzle
- some oil
- Sauce thickener or a roux
Print Recipe
Pin Recipe Instructions
- Cook the spaetzle in salted water according to the instructions on the packet. Cut the mushrooms into any shape.
- Heat the oil in a non-stick pan, add the meat and fry. When the meat is done, add the mushrooms and fry until the mushrooms are a little smaller and release liquid. Then stir in the processed cheese. Then add the milk or cream (depending on your taste) and the broth. Let everything simmer for a few minutes on low heat.
- To make the sauce a little thicker, add the sauce thickener. Alternatively, a roux can be used. When the desired consistency is achieved, press in about 1/2 clove of garlic with the garlic press. Season to taste with salt, pepper and paprika.
- Serve with the spaetzle and sprinkle with parsley.
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