Chicken and Spazzel

Chicken and Spazzel

Chicken:
1 lb chicken
1 med onion
¾ cups water
¾ cups milk
2 cans cream of mushroom soup
Sour cream

Brown chicken in hot oil. On the side dice the onion and then sauté in butter. When chicken is browned add the onion and butter mixture and the water. Let simmer for 15 to 20 minutes. Remove chicken to a separate oven safe pan and place in a 200 degree oven. With the drippings in the pan add the milk the cream of mushroom soup and heat to a boil. Add sour cream to taste and set aside.

Spazzel:
4 cups flour
2 eggs
2 teaspoons salt
Water

Combine flour eggs and salt and mix well. Then add just enough water to make a sticky dough. While mixing start a pot of boiling water. When water is boiling use a spoon to drop small amounts of the dough into the pot. Allow them to cook till they begin to float upon the water. Remove from the boiling water and allow to drain in a colander. Once the batch is cooked serve aside the chicken using the sauce as a gravy over both.