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If you are making spaetzle, make the dough and cook the little dumplings in boiling salted water, but hold off sautéing them until ready to serve. If you are using egg noodles, you can get the water boiling once the sauce is simmering.
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Toss the chicken pieces with generously with salt, pepper, and 1 tablespoon of the paprika. Toss well to combine
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Melt 1 tbsp butter in large nonstick skillet over medium-high heat.
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Add the chicken and sauté until just cooked through about 5 minutes.
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With a slotted spoon, transfer chicken to plate and set aside. Drain off any juices remaining and reserve.
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Add remaining 2 tbsp butter to the same skillet and sauté onion and red bell peppers until softened about 3-4 minutes.
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Sprinkle in the flour
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Cook for a minute or so continuously stirring to cook the flour.
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Stir in the remaining 1 tablespoon of sweet paprika and the smoked paprika, you can use all sweet paprika if desired.
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Let cook just briefly. And then stir in the chicken broth and any juices from cooking the chicken.
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Bring the sauce to a boil and reduce to a brisk simmer.
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Stirring occasionally let briskly simmer for 5 minutes and until the sauce has thickened.
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Return chicken and any accumulated juices to pan with sauce mixture, reduce heat to low and let simmer for 5 more minutes. It can hold at a low simmer for a bit at this point.
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If you have made homemade Spaetzle this is the time to sauté it in butter.
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Stir in the sour cream to the cooked chicken paprikash. Stir well to combine and heat through do not let it come to a boil.
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Taste the sauce and adjust for salt and pepper.