Baked Chicken with Spaetzle (Spatzen)

Course : Chicken
Source:
Serves: 4
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I love spaetzle with baked chicken! Try this! Baked Chicken Breast With Sauce and Spaetzle (Spatzen) ala Nita Holleman
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

Prepare chicken:

Soak 2 whole or 4 pieces chicken breast for 5 minutes or longer in very cold water with 1 or more Tablespoons baking soda. (Refrigerate if holding long.) Rinse well

Soak chicken breasts in brine & sugar water for 15 minutes to overnight. Refrigerate! = 
For 4 breasts use about 1 1/2 Tablespoons table salt and 2 or 3 Tablespoons granulated sugar. Rinse with cold water when ready to cook.

Nita's Tip #1: Chicken is great fried or otherwise when prepared this way before cooking!

Nita's Tip # 2: Use tongs NOT a fork to turn chicken)

Set oven temperature on BROIL

Ingredients:

4 chicken breasts pieces (with skin on)
salt
pepper
Pure Butter for basting if desired

Season chicken. Place in a roasting pan and BROIL lightly on each side until golden brown. Broiling seals the juices in the chicken so it isn't dry.

Reduce oven to 350 degrees fht. immediately.

Baste chicken with melted butter. Turn once with tongs.

Bake about 10 minutes or until tender. 

You can make a nice sauce with the HOT pan drippings and a bit of water by adding about 1 Tablespoon Arrowroot dissolved in a bit of water to a cup of the hot liquid. Note: Don't boil sauce made with Arrowroot. Just stir in the dissolved Arrowroot and it will glaze and be ready to serve.
 
Serve with Spaetzle on the side and fresh steamed asparagus or steamed young green peas (fresh or frozen).

YUMMY! NITA!
 
Spaetzle or Spatzen:

Bring 2 quarts of water to which you have added 2 Knorr (or other) Chicken bouillon cubes, or canned Chicken Broth, plus 1 teaspoon table salt to a hard boil. 

Combine:
 
2 eggs [not required - 1 is OK] 
1/2 cup sweet milk or water
1 1/2 cups flour (I like White Lily Flour) 
bit of grated fresh nutmeg or 1/8 teaspoon nutmeg 
1 teaspoon salt 
1/2 teaspoon baking powder (if not using self rising flour)
1/8 to 1//4 teaspoon black pepper 
1/2 cup peanut oil  
Salt 
Pepper 
2 Tablespoons unsalted butter 
1 Tablespoon fresh parsley (optional) 

In a medium bowl, combine flour, nutmeg, salt and pepper. In a small bowl combine and lightly beat the (egg - optional) and water or milk add mixture to the dry ingredients. Beat all together well lightly being careful not to overbeat. Batter should pour through a colander slowly but easily. It may be covered and keep in the refrigerate for about an hour if desired. Add more liquid if needed. 

Place a colander or large ricer over the boiling water. Pour batter into it and force it through the holes. Cook spaetzle batter until it rises and is somewhat translucent. Remove from the stock. Drain well. May be covered and chilled or placed in a sauce pan with 2 or 3 Tablespoons melted butter, sauteed until lightly browned (or just heated through). Check seasoning. Add salt and pepper and parsley (optional). Serve.
 

Preparation / Directions:

BAKED CHICKEN ALA NITA HOLLEMAN Ingredients: Prepare chicken: Soak 2 whole or 4 pieces chicken breast for 5 minutes or longer in very cold water with 1 or more Tablespoons baking soda. (Refrigerate if holding long.) Rinse well Soak chicken breasts in brine and sugar water for 15 minutes to overnight. Refrigerate! = For 4 breasts use about 1 1/2 Tablespoons table salt and 2 or 3 Tablespoons granulated sugar. Rinse with cold water when ready to cook. Nita's Tip #1: Chicken is great fried or otherwise when prepared this way before cooking! Nita's Tip # 2: Use tongs NOT a fork to turn chicken) Set oven temperature on BROIL Ingredients: 4 chicken breasts pieces (with skin on) salt pepper Pure Butter for basting if desired Season chicken. Place in a roasting pan and BROIL lightly on each side until golden brown. Broiling seals the juices in the chicken so it isn't dry. Reduce oven to 350 degrees fht. immediately. Baste chicken with melted butter. Turn once with tongs. Bake about 10 minutes or until tender. You can make a nice sauce with the HOT pan drippings and a bit of water by adding about 1 Tablespoon Arrowroot dissolved in a bit of water to a cup of the hot liquid. Note: Don't boil sauce made with Arrowroot. Just stir in the dissolved Arrowroot and it will glaze and be ready to serve. Serve with Spaetzle on the side and fresh steamed asparagus or steamed young green peas (fresh or frozen). YUMMY! NITA! Spaetzle or Spatzen: Bring 2 quarts of water to which you have added 2 Knorr (or other) Chicken bouillon cubes, or canned Chicken Broth, plus 1 teaspoon table salt to a hard boil. Combine: 2 eggs [not required - 1 is OK] 1/2 cup sweet milk or water 1 1/2 cups flour (I like White Lily Flour) bit of grated fresh nutmeg or 1/8 teaspoon nutmeg 1 teaspoon salt 1/2 teaspoon baking powder (if not using self rising flour) 1/8 to 1//4 teaspoon black pepper 1/2 cup peanut oil Salt Pepper 2 Tablespoons unsalted butter 1 Tablespoon fresh parsley (optional) In a medium bowl, combine flour, nutmeg, salt and pepper. In a small bowl combine and lightly beat the (egg - optional) and water or milk add mixture to the dry ingredients. Beat all together well lightly being careful not to overbeat. Batter should pour through a colander slowly but easily. It may be covered and keep in the refrigerate for about an hour if desired. Add more liquid if needed. Place a colander or large ricer over the boiling water. Pour batter into it and force it through the holes. Cook spaetzle batter until it rises and is somewhat translucent. Remove from the stock. Drain well. May be covered and chilled or placed in a sauce pan with 2 or 3 Tablespoons melted butter, sauteed until lightly browned (or just heated through). Check seasoning. Add salt and pepper and parsley (optional). Serve. Yield: 4


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