Pan-Fried Spätzle with Chicken & Mushrooms

📝 Ingredients

• 250 g plain flour
• 3 eggs
• 100 ml semi-skimmed milk
• 1 pinch grated nutmeg
• 360 g chicken breast (3 fillets of about 120 g each)
• 250 g button mushrooms
• 2 shallots
• 1 tbsp rapeseed oil + 10 g unsalted butter
• 150 ml light single cream, 15% fat
• 1 tbsp Dijon mustard
• 10 g fresh parsley
• Salt, black pepper

🍴 Utensils

• Mixing bowl
• Large saucepan
• Coarse grater or colander with large holes
• Slotted spoon
• Large frying pan
• Wooden spoon

📖 Steps

1. In a mixing bowl, combine the flour, 1 tsp salt and the nutmeg. Make a well, crack in the eggs and pour in the milk, then beat vigorously with a wooden spoon for 3 to 4 minutes, until you have a thick, elastic batter that forms bubbles. Leave to rest for 15 minutes.
2. Meanwhile, cut the chicken into thin strips, slice the mushrooms, finely chop the shallots and chop the parsley. Bring a large pan of salted water to the boil, then turn down the heat to keep it at a simmer.
3. Hold the coarse grater over the simmering water and push the batter through it with the back of the wooden spoon, a little at a time: it drops into the water in small irregular pieces. Work in 3 or 4 batches so as not to overcrowd the pan.
4. Cook for 1 to 2 minutes: the spätzle are ready as soon as they float to the surface. Lift them out with a slotted spoon and spread them out on a large dish as you go, in a single layer so they don't stick together. Keep a small glass of the cooking water.
5. Heat the oil in a large frying pan over a high heat and sear the chicken, seasoned with salt and pepper, for 5 to 6 minutes, until golden and no longer pink in the centre. Set aside on a plate.
6. In the same pan over a medium heat, fry the shallots for 2 minutes, then add the mushrooms and cook for 6 to 7 minutes, until they have released their liquid and are starting to brown. Set aside with the chicken.
7. Melt the butter in the pan and fry the spätzle for 5 minutes over a medium-high heat, turning them from time to time, until golden and slightly crispy in places.
8. Return the chicken and mushrooms to the pan, then add the cream mixed with the mustard and 3 to 4 tbsp of the cooking water. Cook for 2 minutes over a low heat, stirring, until everything is coated in the sauce, then adjust the seasoning and sprinkle with parsley before serving.