Spätzle Skillet with Chicken and Mushrooms

Ingredients

• 250 g flour
• Salt
• 2 Eggs
• 4 Spring Onions
• 250 g Mushrooms
• 4 chicken breast fillets (about 120 g each)
• 2 tbsp plant oil
• Pepper
• parsley (for garnish)

Instructions

1. 1.

   For the spätzle dough, combine the flour and 1 tsp salt in a bowl, whisk in about 100 ml water until smooth, add the eggs and gradually add another ~75 ml water until a thick, elastic dough forms. Beat with a wooden spoon until it starts to bubble. Cover and rest for about 20 minutes.

2. 2.

   Bring a wide, tall pot of salted water to a boil.

3. 3.

   Wash, trim, and slice the spring onions into rings. Clean and slice the mushrooms. Pat the chicken breasts dry, cut into strips. In a non‑stick pan, brown the chicken in 1 tbsp hot oil for 2–3 minutes. Season with salt and pepper, then remove from the pan. Brown the mushrooms in the remaining oil for another 2–3 minutes. Add the spring onions and sauté for 2–3 minutes. Return the chicken to the pan and let it finish cooking at gentle heat for 2–3 minutes.

4. 4.

   Beat the spätzle dough again and press portions into the boiling salted water using a spätzle press. Stir occasionally; when the spätzle float after 1–2 minutes, lift them with a slotted spoon and drain.

5. 5.

   Add all the spätzle to the pan, stir gently, adjust seasoning, and serve garnished with parsley.