nuCuisine Catering

Ingredients - Serves 4

For the Chicken:

• 1 pound chicken breast, cut in ¼” strips
• 2 cups mushrooms, sliced
• 1 medium size onion, diced
• ¼ stick of butter
• ¾ cup white wine
• 1 cup of heavy cream
• 1 teaspoon lemon juice
• 1 teaspoon chives, chopped
• Salt and pepper

Directions

Heat butter in a skillet over medium high heat. Add chicken and brown lightly on all sides. Remove the chicken from the pan. Add mushrooms to the pan and sauté for 2 minutes. Add onions and sauté until golden brown.

Add wine to pan to deglaze. Cook over medium heat to reduce the wine to about a quarter. Add heavy cream and reduce until sauce thickens. Add lemon juice. Stir. Salt and pepper to taste. Reduce heat. Add the cooked chicken breast to the pan. Bring to a simmer. Do not let boil. Stir in chives and serve immediately with spätzle.

For the Spätzle:

• 4 cups flour
• 2 eggs
• ½ cup milk
• ¼ cup water
• ½ teaspoon salt
• Pinch of nutmeg
• ½ cup shredded parmesan cheese

Sift flour. Add eggs, milk, water, salt and nutmeg and blend with a wooden spoon until the dough is smooth. It should have the consistency of a very thick batter. Work the dough with the spoon until it starts to form bubbles. Use a colander with very large holes and press the dough though. Drop spätzle directly into boiling water. Remove the spätzle with a skimmer as soon as they rise to the top and put into cold water. Drain immediately. Preheat broiler. Sauté spätzle in butter for 1 - 2 minutes. Add parmesan cheese to the spätzle and place in broiler for approximately 1 minute or until golden brown.

As needed, reheat spätzle by dipping them in boiling water for a moment and then sauté in butter.