Pan Seared Chicken Breast with Herbed Spaetzle and Mushrooms

Chicken Preparation

1. Generously season the Just Bare® chicken breasts with salt and pepper
2. Place large pan on medium heat with 2 tbsp olive oil
3. Sear each side of chicken breasts 6-8 minutes until golden and internal temperature reaches 165 degrees, hold warm once done

Spaetzle Preparation

1. Whisk all the ingredients together to make your spätzle batter.
2. Bring a large pot of heavily salted water to a boil (it should taste like ocean water). The Spätzle will absorb the water and that’s the salting that’s needed.
3. Using a Spaetzle press, box grater or a colander with bigger holes, work the batter in batches into the boiling water, creating small ‘dumplings’. The small batches will prevent them from clumping together.
4. Once in the water, let simmer for about 2 minutes (or until they float) then remove from the hot water using a skimmer and transfer to a bowl.
5. Drop some flakes of butter over the hot Spätzle and allow it to melt into the noodles. This will add incredible taste and will keep the noodles from sticking.

Mushroom Preparation:

1. While the Just Bare® skinless boneless chicken breasts are resting and the spaetzle is finishing up, deglaze the chicken pan over medium high heat with a splash of the white wine or chicken broth
2. Add the sliced mushrooms to the pan and cook for 2 – 3 minutes
3. Add the fresh thyme, mix well and add remaining white wine or chicken broth
4. Just as the liquid comes to a boil in pan, add the butter, stir and remove from heat
5. Season with salt and pepper to taste
6. Garnish your golden seared Just Bare® skinless boneless chicken breasts with the mushrooms and enjoy along with your spaetzle