Leslie wasn’t sure about the exact ingredients for this recipe. An old German lady taught her how to make it years ago, and it’s cooked by memory now.
Ingredients and Directions
Coat chicken breasts, either boneless or bone-in, with paprika. Then brown in vegetable oil. Drain off the excess oil, and add one chopped onion and enough water to almost cover the chicken; simmer for 45 to 60 minutes. Remove chicken from pan and whisk in two to three cups of sour cream and cook over low heat. Add flour to thicken the sauce for gravy.
Spaetzle:
4 eggs, in a two-cup measuring cup, beaten
add enough milk to measure two full cups
4 ¼ cups flour
salt and pepper
pinch of nutmeg
Pour milk/egg mixture into flour and spices. Mix well. Dough will be stiff. Take a large spoon of dough and cut small pieces into salted boiling water. Boil for five minutes once all the dough is in water.
a little of each 