Ingredients:

  • 1 cup (125g) all-purpose flour
  • 2 large eggs
  • 1/2 cup (120ml) whole milk
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) ground nutmeg
  • 1 lb (450g) chicken breast, cut into 1-inch cubes
  • 2 tbsp (30g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup (240ml) chicken broth
  • 3/4 cup (180ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) black pepper
  • 1 tbsp (15g) fresh parsley, chopped

Instructions:

  1. Whisk together the flour, eggs, milk, salt, and nutmeg in a medium bowl. Beat the batter vigorously for 2 minutes until smooth and slightly bubbly, then let it rest for 5 minutes.
  2. Heat olive oil and 1 tbsp of butter in a large non-stick skillet over medium-high heat. Add chicken cubes in a single layer and sear until golden-brown on all sides (about 5-7 minutes). Remove chicken from the pan and set aside.
  3. In the same skillet, melt the remaining butter. Sauté the diced onion until translucent, then stir in the minced garlic for 30 seconds until fragrant.
  4. Pour in the chicken broth, scraping the bottom of the pan to release the browned bits. Stir in the heavy cream and simmer for 3-5 minutes until slightly thickened.
  5. Bring a large pot of salted water to a boil. Using a spaetzle maker or colander, drop small portions of the batter into the boiling water. Cook for 2-5 minutes until they float to the surface, then drain.
  6. Fold the cooked spaetzle, seared chicken, and grated Parmesan cheese into the cream sauce. Stir gently until well combined and heated through.
  7. Season with salt and black pepper to taste, and garnish with chopped fresh parsley before serving.