Heidelberger Rahm Spaetzle
By: Hofbrauhaus Newport
Boneless, Skinless Chicken breast, sliced
Mushroom/Onion Medley (with fresh garlic & parsley)
Marsala Cream Sauce
Prepared Spaetzle (broad egg noodles)
Grated Parmesan Cheese
Parsley (to use as garnish)
Place oil in large pan and heat over medium high heat.
Add sliced chicken and mushroom/onion medley to pan and sauté until chicken is cooked through and no longer pink (165 degrees).
Add marsala cream sauce and simmer until it starts to thicken.
Add prepared Spaetzle & Parmesan cheese, and toss to make sure all ingredients are mixed evenly.
Garnish with parsley and serve.