Chicken Paprikash with Spaetzle

Chicken Paprikash
5 Chicken breasts, skinned
1 Medium onion, roughly chopped
2 Medium green peppers, seeded & chopped
1 1/2 to 2 Cups water
1 Tablespoon butter
2 Tablespoons paprika
1 1/2 Cups sour cream
1 to 2 Tablespoons cornstarch
Spaetzle
3 Eggs, beaten and frothy
2 Cups flour
1 Cup milk
1/4 Teaspoon nutmeg, optional
1/2 Teaspoon salt
3 Tablespoons butter

Spaetzle
Beat the eggs, add in the salt, nutmeg, and milk. Beat in the flour a bit at a time. Beat until well blended, about 5 minutes. This dough will be thick, but will slide off a spoon in a thick sheet.
Put the dough into the basket of the Spaetzle maker and place over a pot of boiling water. Slide the basket back and forth allowing the dough to drop into the boiling liquid. Stir to keep them from sticking together. They will float to the top when they are done. Take them out with a large slotted spoon and drain in a colander. Put them in a skillet and add the butter while they are still hot and stir it in.
Paprikash
Melt the butter in a large skillet over medium high. Add the chicken, meaty side down. Brown it well then remove from skillet. Add the onion and green pepper and saut� until they are just starting to soften. Add the paprika and salt to taste. Saut� the paprika for about 30 seconds to develop the flavor. Add water to just about cover the chicken. Cover and cook about 25 to 30 minutes, until the chicken is done.
Remove the chicken and let it cool. Remove the meat from the bones and cut into bite size pieces. Meanwhile, keep the veggies cooking over medium heat to let the liquid simmer down a little. Add the chicken back to the pan.
Mix the cornstarch in a little water, and add enough to thicken the broth until it is a little thicker than gravy. Then, making sure the heat is on low, stir the sour cream in. Heat on low for a few minutes, but don't boil or the sour cream might curdle.
While the chicken is cooling, warm the Spaetzle and butter over low heat until lightly browned, stirring occasionally.