Germany #3

Tonight’s dinner is a recipe that I’m recreating from Schmidt’s, one of my favorite restaurants! It is in the heart of German Village in Columbus, Ohio. They have the most authentic and delicious German food, as well as the most amazing jumbo creampuffs! I loved them so much when we lived in Columbus, I named my old rabbit Creampuff!
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

Spatzle, warmed

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.