Smoked Paprika Chicken Stroganoff

Ingredients

• 500 g Chicken Breast (trimmed and sliced into bite‑size strips)
• 1 tsp Smoked Paprika (adds oak‑smoky flavor)
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 3 tbsp Olive Oil (for sautéing chicken and spätzle)
• 1 medium Onion (thinly sliced)
• 1 Red Bell Pepper (julienned)
• 2 cloves Garlic (minced)
• 200 g Mushrooms (sliced)
• 120 ml White Wine (dry, for deglazing)
• 240 ml Chicken Stock (low‑sodium)
• 120 g Sour Cream (full‑fat for richness)
• 100 g Sugar Snap Peas (trimmed)
• 2 tbsp Fresh Parsley (chopped, for garnish)
• 120 g All-Purpose Flour (for spätzle batter)
• 2 Eggs (large, room temperature)
• 60 ml Milk (whole milk)
• 30 g Butter (unsalted, cut into cubes)

Instructions

1. Season the Chicken

   Pat the chicken breast dry, slice into bite‑size strips, then toss with smoked paprika, salt and black pepper until evenly coated.

   Time: PT2M

2. Sauté the Chicken

   Heat 2 tbsp olive oil in a large skillet over medium‑high heat. Add the chicken and sauté 2–3 minutes, just until lightly browned but not fully cooked. Transfer to a plate and set aside.

   Time: PT3M

   Temperature: Medium‑high

3. Cook the Vegetables

   In the same skillet, add the sliced onion, red bell pepper, minced garlic and sliced mushrooms. Sauté 4 minutes, stirring occasionally, until softened and lightly caramelized.

   Time: PT4M

   Temperature: Medium

4. Deglaze with White Wine

   Pour the white wine into the pan, increase heat to high and let it reduce by half, about 2 minutes.

   Time: PT2M

   Temperature: High

5. Create the Creamy Sauce

   Stir in the chicken stock and bring to a gentle simmer for 2 minutes. Reduce heat to low, whisk in the sour cream until smooth. Return the partially cooked chicken and add the sugar snap peas; cook 1 minute until the chicken reaches 165°F (74°C) and peas are bright.

   Time: PT5M

   Temperature: Low

6. Finish with Parsley

   Remove the pan from heat, stir in chopped fresh parsley, and adjust seasoning with salt or pepper if needed.

   Time: PT1M

7. Prepare Spätzle Batter

   In a mixing bowl, combine flour, eggs, milk and a pinch of salt. Whisk until a thick but pourable batter forms.

   Time: PT3M

8. Cook Spätzle

   Bring a large pot of salted water to a rolling boil. Using a spätzle press or a colander with large holes, drop batter into the water. When the spätzle float to the surface (about 2 minutes), scoop them out with a slotted spoon and set aside.

   Time: PT4M

   Temperature: Boiling

9. Crisp the Spätzle

   Wipe the skillet clean, add 1 tbsp olive oil and 30 g butter over medium‑high heat. Add the cooked spätzle in a single layer and fry, stirring occasionally, until golden and crisp, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

10. Plate and Serve

    Spoon the creamy chicken and vegetable mixture onto plates, then top with a generous handful of crispy spätzle. Serve immediately.

    Time: PT1M

Nutrition Facts

Calories

460

Protein

35 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g