Now, for dinner, I’m recreating their Alpine Chicken Spatzle. The menu describes it as, “Grilled whole breast of chicken sliced and served on German spatzel with onions, peppers and mushrooms, topped with creamy garlic-basil sauce.”
Alpine Chicken Spatzle
1 tbsp. olive oil
2 chicken breasts
1 tsp. thyme
½ tsp. salt
¼ tsp. pepper
2 tbsp. butter
8 oz. button mushrooms, sliced
1 bell pepper, sliced (green, I only had orange)
½ yellow onion, sliced
2 cloves of garlic, minced
2 tbsp. flour
1 cup milk or cream
Salt and pepper to taste
½ tsp. thyme
5 basil leaves
Heat a nonstick skillet over medium heat.
Season the chicken with salt, pepper and thyme on all both sides, cook for 5-7 minutes per side, depending on thickness.
In another nonstick skillet, add butter, mushrooms, peppers, onions, and garlic. Cook on medium-low for 15 minutes, until vegetables are softened.
Sprinkle flour over vegetables, stir to cook.
Add milk and season.
Arrange the spatzle on a plate, top with the sliced chicken, and then with the vegetables.
Tear basil leaves and sprinkle on the chicken.