Chicken and pepper pan with butter spaetzle
Time
Preparation time: 30 min.
Cooking or baking time: 15 min.
Total preparation time: 45 min.
Chicken and pepper pan with butter spaetzle - a delicious and light meal that can be prepared quickly.
Ingredients for 3 to 4 servings
- 300 g Spaetzle
- a bit of salt
- 2-3 peppers (red, yellow or mixed)
- 1 big onion
- 600 g chicken breast fillet
- Salt, pepper and paprika-chilli spice
- about 2 tablespoons of butter lard
- about 300 ml poultry or vegetable stock
- 200 g of sour cream
- 1 tbsp butter
- fresh parsley
preparation
- Boil spaetzle in a large pot with plenty of salted water, stirring occasionally, then drain and drain.
- In the meantime, wash the peppers, clean and cut into small pieces. Peel the onion and chop finely.
- Cut the chicken into strips, lightly salt and sprinkle with pepper. Heat clarified butter in a large non-stick pan and sauté the meat strips for about 10 minutes, turning them over, remove from the pan and keep covered.
- Fry the onion and pepper in the frying pan in the still hot meat pan, deglaze with the broth and let reduce by about half.
- Add the mixture and let it simmer for a short time, then add the meat, mix in, season with salt, pepper and paprika-chilli spice and let it warm briefly on the still hot stove.
- In a second pan melt the butter, add the spaetzle and swing everything well.
- Rinse the parsley, shake dry, finely chop and mix under the noodles.
- Arrange the chicken and pepper pan with the butter spaetzle and serve.
