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1
Season the chicken with 2 tablespoons of the sweet and 1 teaspoon of the hot paprika, and 1 teaspoon salt.
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2
Melt the butter in a large saute pan over medium-high heat.
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3
Add the onions and remaining tablespoon of sweet paprika, 1 teaspoon of hot paprika, and 1/2 teaspoon of salt, and cook, stirring, for 2 minutes.
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4
Add the garlic and cook for 30 seconds.
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5
Add the chicken and cook, stirring, until golden, about 4 minutes.
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6
Add the tomatoes and cook for 1 minute.
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7
Add enough stock to cover the chicken and bring to a boil.
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8
Lower the heat, cover, and simmer until the chicken is tender and cooked through, about 25 minutes, adding more stock as needed.
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9
Uncover and add the sour cream.
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10
Cook gently until incorporated and warmed through, about 2 minutes.
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11
Season, to taste.
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12
To serve, divide the spaetzle among 4 large plates, spoon the chicken and sauce over the noodles, and serve immediately.
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13
Combine the flour and salt in a large bowl.
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14
In a separate bowl, whisk together the eggs and milk, then add to the flour, whisking until smooth.
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15
Add the oil and mix well.
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16
Prepare an ice bath in a large bowl and set aside.
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17
Bring 4 quarts of water and the remaining teaspoon of salt to a rolling boil in a large stockpot.
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18
Pour half of the batter into a spaetzle maker or a medium colander set over the boiling water.
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19
With a rubber spatula, force the batter through the holes of the spaetzle maker or colander into the water.
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20
(The water will rise and foam quickly.)
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21
Cook the dumplings, stirring, until they rise to the surface, about 5 minutes.
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22
Transfer with a long-handled spoon or strainer to the ice bath.
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23
Repeat with the remaining batter.
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24
Drain and place in a clean container.
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25
(The spaetzle can be prepared to this point up to 2 hours in advance, and kept tightly covered in the refrigerator until ready to assemble.)
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26
Melt the butter in a large non-stick skillet or saute pan over medium-high heat.
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27
When the butter is foamy, add the spaetzle, parsley, and lemon juice, and stir to combine.
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28
Cook until the spaetzle is warmed through and the flavors are well blended.
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29
Remove from the heat and serve immediately with the Chicken Paprikas.
