The Dish: Peppercorn Chicken at Rattlesnake

Recipe/Directions:

Peppercorn and Garlic Studded Chicken with Mustard Spaetzle and Parsley and Mushroom Salsa

Combined Prep and cook time: under 20 minutes.

For the Chicken:

½ cup olive oil

2 tsp cracked black peppercorn

Pinch of salt

2 tsp minced garlic

¼ cup chopped fresh herbs

Combine ingredients and rub on 4 breasts of chicken- allow to rest for about 15-20 minutes

For the Spaetzle:

1 cup flour

2 eggs

¼ cup milk

1 tsp mustard powder

½ tsp dried parsley

Pinch of nutmeg

1 stick of butter

Method:

In a bowl, place the flour, then make a small indention in the center of the flour. In a separate bowl, combine eggs and milk, adding seasoning after eggs and milk have been whipped together.

With a wire whip, combine egg/milk into the center of the spaetzle until a dough is formed (this really only takes about 5 minutes to do) For the salsa ¼ cup quartered button mushrooms ½ of a tomato, diced ¼ cup chopped parsley

On the stove:

Have ready a pot of boiling salted water and 2 sautee pans with the oven preheated to 350. In a hot sautee pan, sear the chicken for about 3 minutes each side, add ¼ cup quartered mushrooms, ½ of a diced tomato, and a splash of white wine. Then place in the oven for about 10 minutes.

On the stove with a colander- push the spaetzle through the holes and allow to boil until they float to the top, strain and reserve. In the other sautee pan, melt the butter and sautee the spaetzle until golden brown- about 2 minutes. Spoon onto 4 plates, remove chicken from oven, place in center of dumplings- then mix ¼ cup of chopped parsley with the tomatoes-mushroom mix. Place on top of chicken and enjoy.

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