Hungarian Chicken Paprikash

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1. 1Step 1: Cut the chicken into 1-inch pieces and dry and dust lightly with flour.
2. 2Step 2: Heat a large skillet over medium heat until it is hot. Melt 1/4 cup butter. Add the chicken pieces, paprika, salt and pepper, and sauté until the chicken is lightly browned. Remove chicken from pan and let the chicken rest, tented loosely with foil.
3. 3Step 3: Add the remaining 1 tablespoon of butter to the pan. Add the onion and sauté until they are translucent. Return the chicken to the pan.
4. 4Step 4: Add chicken broth and gently simmer over low heat until chicken is cooked through. Remove chicken from the pan and tent loosely with foil.
5. 5Step 5: Stir 2 tablespoons of flour into the pan and boil until the sauce has thickened to your taste. Add sour cream and return chicken to the pan and coat with the sauce.
6. 6Step 6: Serve with spaetzle or egg noodles.
7. 7Step 7: I suggest you make the spaetzle while your chicken is simmering in the broth. I made mine too early and they sat around for way too long.
8. 8Step 8: Bring a large pot of water to a boil.
9. 9Step 9: Whisk together flour and salt in a medium bowl. Make a well in the middle and add the eggs, water and butter.
10. 10Step 10: Stir until the batter is smooth and thick.
11. 11Step 11: Drop batter (each dollop is about a teaspoon) into boiling water with a spoon; dipping the spoon into the water each time. This will keep your spoon clean and make the whole process less painful.
12. 12Step 12: Stir the bottom of the pot with a wooden spoon, so that the dumplings will rise to the top. After the dumplings rise to the top, let them boil for about 2 minutes more.
13. 13Step 13: Remove to a large colander and drain while you repeat the process with the second half of the batter.
14. 14Step 14: Add about a teaspoon of butter to the spaetzle and toss to coat. (This isn’t traditional but I found that it kept them from sticking together.)