4 Chicken Breasts – sliced
1 Egg – lightly beaten
2 Tbsp. Butter
1/2 C. White Wine – one you enjoy
1/2 C. Fresh Parsley – chopped
1/4 C. Flour and 1/4 C. Corn Starch – mixed together
5 Tbsp. Extra Virgin Olive Oil
1/2 C. Water or Chicken Stock
Sea Salt – to taste
Juice from 1/2 Lemon

SERVES 4

Slice each chicken breast in half lengthwise and flour each piece by pressing the chicken slices into the flour with your hands. Heat the butter and oil in a large skillet on high heat.  When it is hot enough, add the floured chicken pieces and cook, turning over, until the chicken is golden brown on both sides.

Add the wine to the pan.  When the aroma from the wine has dissipated, turn the heat down to low, cover the pan with a heavy lid and continue to cook for an additional 5 minutes.

Transfer the chicken to your serving dish and cover to keep warm. With the remaining sauce still in the pot, raise the heat and add the water or stock, chopped parsley, and sea salt.  Stir to combine all well, let cook for 1 minute and then carefully stir in the beaten egg and lemon juice.

Turn off the heat and continue stirring, slowly, as you pour in the cream. Stir well to combine all and then carefully pour the sauce over the chicken.  Serve immediately or at room temperature.

NOTE: Serve with buttered rice or spaetzle.

BUON MANGIATA!

SPAETZLE

Spaetzle is a type of Central European egg noodles often

served as a side for meat dishes or dishes that have a sauce or gravy.

1 3/4 C. Flour
1/2 tsp. Nutmeg – freshly ground
4 Eggs
Salt – to taste
3 Tbsp. Sparkling Seltzer Water
3 Tbsp. Butter – softened
1 Tbsp. Basil or Parsley – chopped
Freshly Ground Pepper – to taste

This is best done with a slightly sprayed spaetzle maker.

Bring a large pot of salted water (or broth if you prefer) to a boil over high heat.

Meanwhile combine the flour, salt, and nutmeg in a medium bowl. Beat eggs and water together in another bowl and add to the flour mixture beating with a wooden spoon until the batter is elastic and is forming small bubbles. This will take several minutes – 5 or 6 possibly. Batter should be able to fall from the spoon in long strands.  If it can’t, then whisk in 1 more tablespoon of water at a time until you have the right consistency.

Fill the spaetzle maker with a good amount of the batter and while holding it a few inches above the boiling water, slide the spaetzle cup slowly back and forth letting the dough fall through the holes and into the boiling water, in 2-inch strands. The faster you slide the batter filled cup the shorter the strands will be. Continue until all the batter is used. Cook constantly stirring for about 3-4 minutes to keep the noodles moving around. If you don’t, you will likely end up with one big ball of dough.

When the spaetzle are floating on top and are cooked to your taste, carefully remove them with a spider or a large mesh strainer, shaking gently to remove the excess water. Transfer to a bowl, toss with warm butter, taste for salt and pepper and garnish with basil or parsley to serve.

NOTE: I find that it helps to have a second person handy to stir while I slide the cup back and forth and then refill the cup with more batter. As soon as you have finished with the spaetzle maker soak it in hot soapy water which will make it a lot easier to clean. Otherwise, the batter might adhere like glue! I have also seen this done without a spaetzle maker by pouring the batter into a funnel and as it slithers out above the water it is cut with scissors at the desired length.

BUON MANGIATA!