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1
Cook slowly 8 slices of Bacon in electric skillet until crisp and brown.
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2
Remove the bacon strips and add 1/4 cup of finely chopped onion.
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3
Cook Onion until transparent.
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4
Remove onion from skillet.
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5
Cut Chicken breast into serving size pieces of chicken.
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6
Cut 1 breast into thirds.
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7
In a gallon size sealable plastic bag, place 3/4 cup of flour, 1 1/2 teas salt and 1 1/2 teas of paprika.
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8
Shake to mix ingredients.
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9
Place chicken in bag, shake to coat.
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10
Brown chicken in bacon grease.
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11
Reduce heat and add 2 cups of chicken stock or bullion.
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12
Cover pan and cook chicken until tender.
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13
In a saucepan melt 4 tablespoons of butter, blend in 4 tablespoons of flour.
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14
Heat until mixture bubbles.
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15
Stir constantly.
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16
Remove from heat, add 2 cups of chicken stock or broth, 1 1/3 cups of milk, 3 tablespoons of paprika.
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17
When throughly heated, low heat.
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18
Stirring vigorously with a whisk, beater or a fork add 3 cups of sour cream in small amounts to the sauce.
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19
When sauce and sour cream are mixed add crushed bacon and onion to sauce.
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20
Pour sauce over chicken in the skillet.
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21
Heat 3-5 minutes.
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22
Turn off heat and let it sit for 1 hour.
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23
Reheat before serving.
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24
Sprinkle with paprika.
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25
Serve over Spatzle.
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26
Recipe for Spatzels: For each person at the meal use 1 cup flour, 1 egg, 1/2 teas salt.
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27
Add water to mixture to create a very thick batter that will break with a spoon.
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28
Drop small amounts of batter (spoon size) into boiling salted water.
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29
Boil gently for 5-8 minutes.
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30
Drain and toss with butter so they won't stick together.
