Chicken Paprikash - cooking recipe

Ingredients

8 slices bacon
1/4 cup chopped onion
2 lbs boneless skinless chicken breasts
5 cups flour (spatzels)
salt
paprika
4 cups chicken stock or 4 cups chicken bouillon
butter
1 1/3 cups milk
3 cups sour cream
4 eggs (spatzels)

Preparation

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