Smoked Paprika Chicken Stroganoff (Gordon Ramsay) - cooking recipe

Ingredients

1 lb chicken breast, cut into thin strips
2 teaspoons smoked paprika
1/4 cup olive oil (approximate)
1 onion, thinly sliced
3 garlic cloves, crushed
1 green pepper, sliced
1 cup sliced mushrooms
1 cup chicken stock
1/4 cup white wine
1/4 cup sour cream
2 1/2 ounces sugar snap peas, blanched
flat leaf parsley, chopped
150 g flour (about 5.3 oz)
1 egg
1 egg yolk
1/4 cup milk
1/4 cup water
1 teaspoon salt
1 teaspoon freshly grated nutmeg (I used 1/4 tsp and thought it was plenty)

Preparation

Make the Spatzle (ingredients for the spatzle start with the 150 g of flour):
Mix the salt, nutmeg and flour together.
Beat the egg and the egg yolk together and mix with the flour mixture to make a paste.
Mix the milk and water together and slowly add to the flour mixture to make a thick batter.
Put a colander with large holes over a pan of boiling water. Pour about 1/2 the batter into the colander and press it through the colander into the water with a spatula.
Allow the spatzle to simmer for about 2 minutes then remove from the water with a slotted spoon and set aside to cool
Repeat with the other half of the batter.
When the chicken has finished cooking (see below), melt some butter in a separate frying pan, add the spatzle, salt, pepper, and a little olive oil. Fry the spatzle til crispy (or to taste).
Make the chicken:
Sprinkle the 2 teaspoons of smoked paprika over the thinly sliced chicken breasts.
Drizzle a pan with olive oil and when hot, fry the chicken for 2 or 3 minutes or until about 3/4 cooked and golden.
Remove chicken to a platter and set aside.
Put about 1 tbsp of olive oil in the same pan and saute the onion and garlic until soft.
Add bell peppers and mushrooms and cook for another 3 to 4 minutes.
Put about 1/4 cup of wine in the pan to deglaze it. Add about 1/2 cup of chicken broth and bring to a boil.
Add the sour cream and mix well.
Add the chicken and juices from the chicken back to the pan and bring back to a boil. Add the rest of the chicken broth if it starts to dry out.
Finally toss in the sugar snap peas and garnish with a handful of chopped flat leaf parsley.