Smoked Paprika Chicken Stroganoff (gordon Ramsay)

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 lb chicken breast, cut into thin strips
• 2 teaspoons smoked paprika
• 1/4 cup olive oil (approximate)
• 1 onion, thinly sliced
• 3 garlic cloves, crushed
• 1 green pepper, sliced
• 1 cup sliced mushrooms
• 1 cup chicken stock
• 1/4 cup wine
• 1/4 cup sour cream
• 2 1/2 ounces sugar snap peas, blanched
• flat leaf parsley, chopped
• 150 g flour (about 5.3 oz)
• 1 egg
• 1 egg yolk
• 1/4 cup milk
• 1/4 cup water
• 1 teaspoon salt
• 1 teaspoon freshly grated nutmeg (i used 1/4 tsp and thought it was plenty)

Recipe

• 1 make the spatzle (ingredients for the spatzle start with the 150 g of flour):.
• 2 mix the salt, nutmeg and flour together.
• 3 beat the egg and the egg yolk together and mix with the flour mixture to make a paste.
• 4 mix the milk and water together and slowly add to the flour mixture to make a thick batter.
• 5 put a colander with large holes over a pan of boiling water. pour about 1/2 the batter into the colander and press it through the colander into the water with a spatula.
• 6 allow the spatzle to simmer for about 2 minutes then remove from the water with a slotted spoon and set aside to cool
• 7 repeat with the other half of the batter.
• 8 when the chicken has finished cooking (see below), melt some butter in a separate frying pan, add the spatzle, salt, pepper, and a little olive oil. fry the spatzle til crispy (or to taste).
• 9 make the chicken:.
• 10 sprinkle the 2 teaspoons of smoked paprika over the thinly sliced chicken breasts.
• 11 drizzle a pan with olive oil and when hot, fry the chicken for 2 or 3 minutes or until about 3/4 cooked and golden.
• 12 remove chicken to a platter and set aside.
• 13 put about 1 tbsp of olive oil in the same pan and saute the onion and garlic until soft.
• 14 add bell peppers and mushrooms and cook for another 3 to 4 minutes.
• 15 put about 1/4 cup of wine in the pan to deglaze it. add about 1/2 cup of chicken broth and bring to a boil.
• 16 add the sour cream and mix well.
• 17 add the chicken and juices from the chicken back to the pan and bring back to a boil. add the rest of the chicken broth if it starts to dry out.
• 18 finally toss in the sugar snap peas and garnish with a handful of chopped flat leaf parsley.