Hungarian Chicken Spaetzl

From: Julie DeMatteo - Clementon, NJ


2 1/2 cups flour, divided
3 tablespoon mustard
2 large eggs
1 1/2 pounds boneless chicken thighs, cut into bite size strips
1 cup diced plum tomatoes
2 cups sliced button mushrooms
2 tablespoon sweet Hungarian paprika
1 (14-oz) can Manischewitz® Chicken Broth


To make the spaetzle:
Bring a large pot of salted water to a boil. Combine 2 cups flour and 1 teaspoon salt in a large mixing bowl. In a smaller bowl, beat together 1/4 cup Manischewitz® Chicken Broth, mustard and eggs. Add to flour mixture and beat with a wooden spoon until well combined, adding more chicken broth, if necessary to make a very sticky dough. With back of a wooden spoon, press dough in batches through a colander with 1/4 -inch holes into boiling water. After spaetzle rise to the top, let cook 2 minutes longer, then transfer with a slotted spoon to another colander set over a bowl. Keep warm.
In a shallow pie pan, combine remaining 1/2 cup flour, 1 teaspoon salt and 1 teaspoon pepper. Dredge chicken strips in flour mixture. Heat some vegetable oil in a large nonstick skillet and brown tenders on both sides, 3 to 4 minutes total. Remove to a plate. Add more oil if necessary and saute the tomatoes and mushrooms 4 minutes. Add paprika and cook 30 seconds. Combine 1/4 cup chicken broth and 1 tbsp. flour and mix until smooth. Add to skillet with the remaining chicken broth, return chicken to skillet, and cook until chicken is cooked through and sauce is thickened, about 2 minutes. Serve over spaetzle.

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