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1.
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Mix the flour, eggs, a large pinch of salt and a dash of water together in a large bowl.
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2.
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Gradually add a little more water and keep mixing until it forms a dough with dropping consistency.
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3.
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Bring a large pot of salted water to a rapid boil.
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Add the mixture to a piping bag with a 0.5cm nozzle, and squeeze in a long strand into the water.
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The strands will break up into little pieces about 2-3cm long.
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4.
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Once the strands are floating, after about 1-2 minutes, remove from the hot water and refresh in a bowl of cold water.
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Drain and reserve.
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5.
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In a small bowl, mix together a knob of butter and the garlic, along with a pinch of salt and some pepper.
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Stuff the garlic butter under the skin of the chicken breast.
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Season the breast with salt and pepper.
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6.
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Heat a frying pan with a drizzle of oil and place the chicken in skin-side down and cook for 3-4 minutes until it is golden brown.
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Turn over and finish cooking on the other side for another 5 minutes until the meat is cooked through and the meat is no longer pink in the middle.
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Remove from the heat and set the breast aside.
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7.
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Heat another frying pan and melt a knob of butter.
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Add the chicory and cook for 2-3 minutes until tender.
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Season with salt and pepper, then remove from the heat and set aside.
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8.
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In the same pan melt a large knob of butter and add in the pre-cooked spatzle and heat through.
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They should caramelise slightly on the edges that are touching the pan.
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9.
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Spoon the chicory back into the pan with the spatzle and mix.
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Add the cream and continue to cook over a low heat so that the cream warms up but does not boil.
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Stir in the spring onions, season with salt and pepper to taste.
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10.
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To serve, spoon the spatzle mixture on a plate, slice the chicken breast thickly and arrange on top.
