Ingredients:
Chicken Breast:
2 Chicken Breasts
¼ cup Blended Oil
Salt & Pepper, to taste
Spätzle:
3 Egg Yolks
3 Eggs
2 cups Milk
1 tbsp Salt
4 tbsp Mustard
2 tbsp Parsley & Dill mix
Pinch of Pepper
4 cups Flour
½ cup Butter
Carrots:
5 Carrots
¼ cup Butter
1 Cipollini Onion, sliced
4 tbsp Chicken Stock
1 Clove Garlic, diced
2 tbsp Mustard
1 tsp Lemon Juice
2 tsp of Sherry Vinegar
2 tbsp Hen-of-the-wood Mushrooms
¼ cup Vegetable Stock
Method of Preparation:
Spätzle:
Add the yolks, eggs and milk to a bowl and mix together. Add the salt and mustard and continue to stir. Add the parsley and dill mix, pepper flour and continue to whisk. After you’re done whisking add butter and stir it in. Let it sit for an hour or two.
In a hotel pan or a big pot of water, place the Spätzle into the perforated hotel pan. Push the mixture back and forth with a scraper so that the mixture starts to fall through the perforations. Gently stir the Spätzle in the water until they start to float. Place them into a bowl full of ice water. Once most of the ice is melted, scoop the Spätzle into another bowl.
Dump some onto a plate with paper towels. Place some butter into a pan until it browns. Place the Spätzle into the pan let it start to caramelize slightly. Stir the Spätzle so that it browns on all sides.
Carrots:
Slice the carrots and quarter them up. Add butter to a hot pan throw the carrots in. Add the sliced onion to the pan as well. Add diced garlic to the pan. Add the stock and mustard to the pan. Next, add the lemon juice and sherry vinegar to the pan. Turn the heat down and let all the ingredients simmer. Also, add the mushrooms to the pan as well. Add some vegetable stock to the pan to help with the cooking process. Lightly stir. Add some Dill and Parsley to brighten up the carrots.
Chicken Breast:
Start but taking a paper towel and dabbing the chicken to get rid of some moisture. Add blended oil to a pan. Season the chicken with salt and pepper right before you place the breasts into a pan. Keep the heat on high as possible. Baste the top side of the chicken before placing into the oven. Cook the chicken skin side down the whole time. Place the pan in the oven at 400 degrees. Take the chicken out of the oven and place it back on the burner. Season the other side with salt and pepper. Flip the chicken over and let it cook. Add some butter and sherry vinegar to the pan baste the chicken. Garnish with crispy onions.
Plating:
Place the Spätzle on the plate first. Next, add the carrots on top of the Spätzle. Garnish with some red mustard greens. Add the chicken on top.