Spatzle with chicken, trevisse and garlic butter

Method

1. Mix the flour, eggs, a large pinch of salt and a dash of water together in a large bowl.

2. Gradually add a little more water and keep mixing until it forms a dough with dropping consistency.

3. Bring a large pot of salted water to a rapid boil. Add the mixture to a piping bag with a 0.5cm nozzle, and squeeze in a long strand into the water. The strands will break up into little pieces about 2-3cm long.

4. Once the strands are floating, after about 1-2 minutes, remove from the hot water and refresh in a bowl of cold water. Drain and reserve.

5. In a small bowl, mix together a knob of butter and the garlic, along with a pinch of salt and some pepper. Stuff the garlic butter under the skin of the chicken breast. Season the breast with salt and pepper.

6. Heat a frying pan with a drizzle of oil and place the chicken in skin-side down and cook for 3-4 minutes until it is golden brown. Turn over and finish cooking on the other side for another 5 minutes until the meat is cooked through and the meat is no longer pink in the middle. Remove from the heat and set the breast aside.

7. Heat another frying pan and melt a knob of butter. Add the trevisse and cook for 2-3 minutes until tender. Season with salt and pepper, then remove from the heat and set aside.

8. In the same pan melt a large knob of butter and add in the pre-cooked spatzle and heat through. They should caramelise slightly on the edges that are touching the pan.

9. Spoon the trevisse back into the pan with the spatzle and mix. Add the cream and continue to cook over a low heat so that the cream warms up but does not boil. Stir in the spring onions, season with salt and pepper to taste.

10. To serve, spoon the spatzle mixture on a plate, slice the chicken breast thickly and arrange on top.