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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Austrian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Finely chop the onion. | 2. Heat the butter in a heavy pan or dutch oven with a lid until it foams, add the chopped onion and saute until soft but not browned. | 3. Add the chicken meat and together with the onion brown lightly, stirring frequently. | 4. Season with salt and paprika and stir until the paprika is well incorporated and fragrant, careful not to burn it, it will get very bitter. | 5. Add the flour and stir, add the creme fraiche stirring to combine. | 6. Now add the chicken stock, turn the heat to medium low, cover and simmer until the meat is cooked and the liquid is reduced to a ceamy sauce. | 7. Plate over "Nockerl", sprinkle with chopped parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken meat	1 1/2	1/2	cut	-	-	-	-
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
creme fraiche	1	cup		-	-	-	-
onion	1			60.0	14.01	1.65	0.15
hungarian paprika	2	teaspoons		-	-	-	-
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
salt	1	pinch		-	-	-	-
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.