Chicken Paprikash with Spaetzle

Ok, here it is! I finally used my Spaetzle (egg pasta). And it was pretty good!

Ingredients:
4-6 Boneless Skinless tenderloins
1 Tsp Salt
2 Tbs Vegetable Oil
1 Medium Onion
1 Sweet Red Pepper (I used a Green pepper)
3 Tbs. All Purpose Flour
2 Tbs. Sweet Paprika
1 Tbs. Smoked Paprika
1/4 tsp Cayenne Pepper
1 C. Loy-sodium Chicken Broth
1 Medium Tomato-Diced
1/2 C Sour Cream
7-10 Ounces of Packaged Spaetzle/Egg Noodles, Cooked
Freshly chopped Parsley, for garnish



Instructions:
1. Heat oven to 325 degrees. Season chicken pieces with the salt. Heat oil in a skillet over medium-high heat. Brown chicken about 3-4 minutes per side. Remove to a plate, keeping as much oil in pan as you can.
2. Reduce heat to medium. Add onion and pepper, cook about 3 minutes or until soft. Mix in the flour, sweet and smoked paprika, and cayenne pepper. Cook about 2 minutes, stirring constantly. Add the broth, tomatoes and remaining 1 tsp of salt. Bring to a boil and simmer 3 minutes to thicken. Add the browned chicken back to the pot, ladling a bit of sauce on top. Cover and bake at 325 degrees for about 30-45 minutes or until the chicken is cooked and tender.
3. Remove the chicken; cover to keep warm. Add sour cream to a bowl; and whisk in a cup of the hot sauce. Whisk sour cream mixture back into pot. Serve 2 pieces of chicken over cooked Spaetzle with several spoonfuls of sauce. Garnish with Parsley.