Chicken Breast in Paprika-Orange Sauce with Spaetzle

Salt and pepper the chicken breasts and brown them well in olive oil in a shallow pot.

Remove from the pot and set aside. In the same pot, sauté the bell bell pepper and onion, add salt and deglaze with orange juice. Put the chicken breasts back in and steam, covered, over low heat for 12 minutes.

Stir Rama Cremefine into the sauce and finish with freshly chopped basil.

For the spaetzle: mix all ingredients together briskly. Pass the mixture through a spaetzle iron into boiling salted water, bring to the boil once and strain.

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