Chicken Mushrooms & Spaetzle At Grandma's - Chow Time
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02 Feb Chicken Mushrooms & Spaetzle At Grandma’s



Usually going to my grandmother’s house means that I will fill up on something amazing. I have been eating this particular recipe since I was five years old and now I get to share it with you. I’m not sure what ingredient it is that grandmothers use to make their food taste so good, but this recipe is full of it. If you are afraid of eyeballing or guesstimating measurements, then this recipe is probably not for you. When you have been making something for as long as my grandmother has been making this, you don’t have specific measurements, it’s all by feel. So I have written down the measurements the best I can, and the rest is up to you to make sure it looks right.


What You Need:

Serves 6


For The Mushroom Sauce:

4 Chicken Breasts

4 C. Chopped Mushroom (mostly porcini & crimini)

1/2 C. Sherry

4 Tbsp. Flour

2 Tbsp. Dijon Mustard

Juice of One Lemon

1 Yellow Onion

2 C. Chicken Stock

4 Tbsp. Tarragon

2 Tbsp. Capers

1 C. Heavy Cream

2 Tbsp. Sour Cream

1/2 Tbsp. Maggi Seasoning


For The Spaetzle:

4-5 C. Flour

2-3 C. Water

1/2-13/4 C. Sparkling Water

4 Eggs

1 tsp. Nutmeg

1 tsp. Salt

1/2 C. Parsley

2 Tbsp. Melted Butter


For The Veggie Salad:

You’re going to decide how much of each you want.

Olive Oil

1 Pkg Lipton Chicken Onion Soup

Zucchini Sliced

Red Peppers Sliced

Bok choy


Kalamata Olives

First thing is to get all the vegetables for your salad cut and marinating in the olive oil and soup mix. Set that aside and gather all the things for the spaetzle batter. Combine the flour, salt, and nutmeg all into a stainless steel bowl. Add the water and beat with a wooden spoon to incorporate, then add the eggs, parsley, and melted butter. It should have the consistency of a runny pasta dough, keeping in mind it needs to be runny enough to fall through a strainer. Now wrap it and set in the refrigerator.

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Now season and slice your chicken breasts and sear them, setting aside once they are all cooked (usually a couple batches). Get a medium sauce pot hot with a little oil and saute the mushrooms and onion, until the moisture from the mushrooms has evaporated (15-20 minutes). Add the Sherry and let reduce by half, then throw in the chicken stock, lemon juice, flour and dijon mustard, and bring to a simmer. Once the sauce has cooked for a bit, add the cream, tarragon, Maggi seasoning and capers and let it simmer while we make the spaetzle.


Throw your veggies in the oven at 350 for the next 30-45 minutes and they will be ready for you!

You’ll need another sauce pot full of boiling water ready. Pull out your batter and get ready to put it through a spaetzle maker, this one my grandmother brought over from Germany when she came here in the 40’s, it is hands down the coolest kitchen utensil I’ve used. If you don’t have one, you could put the batter through a circle slotted spoon or a large strainer. Do this in batches right into the water, only doing enough to cover the top layer. They will be cooked after 5-8 minutes in the water, strain and set aside.

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Now it’s time to add the chicken and sour cream to your sauce and keep simmering for about 5-10 more minutes. While that’s happening, saute your spaetzle in a pan until it becomes a bit crispy for texture.

Place the spaetzle in the middle of the plate, dumping your chicken with the mushroom sauce on top of course leaving room for some of those veggies. Enjoy!

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