Chicken Paprikash with Spaetzle

Directions

• In a heavy skillet, saute whole onions in butter until lightly browned. Remove and set aside. In the same skillet, saute chopped onions until tender. Set aside.
• In a large plastic resealable bag, combine flour and 1-1/2 teaspoons paprika; add chicken, a few pieces at a time and shake to coat.
• Place chicken in skillet; brown on all sides. Add the salt, parsley, broth and remaining paprika. Cover and cook over low heat until juices run clear, about 45 minutes.
• For spaetzle, in a large bowl, stir the flour, eggs, milk, salt and baking powder until smooth (dough will be sticky). In a large saucepan, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water.
• With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter.
• Remove chicken from skillet; set aside. In the same skillet, stir in the sour cream, capers and juice and onions. Return chicken to the skillet and gently heat through. Place spaetzle on a platter and top with chicken. Serve with sauce.