Instructions: Sift the flour then blend in the egg and milk and mix all ingredients together. Season with salt, pepper and nutmeg. When well blended, firmly push doughy mixture through sieve so that the pasta slots out in small strands into a pan of boiling water.

As the spatzel float to the top, ladle them into a pan of ice cold water until they need to be cooked. Saute mushrooms in 1oz butter until soft, add spinach and cook for 2 minutes, adding salt, pepper and nutmeg. Leave aside to cool.

Split chicken breast across the middle and stuff with the mixture. Secure with 2 picks at the opening.

Heat 1oz butter, put chicken breasts in the pan and cook for 10 minutes approximately. Remove from the pan, wrap breast in foil to allow meat to relax and finish cooking.

Heat remaining butter in frying pan, and fry pasta until edges brown. Place onto centre of hot plate.

Transfer chicken from foil and place in pan. Pour brandy over and set alight. Add cream/salt/pepper.

Take chicken breasts, slice, position around pasta and pour Brandy and cream over - serve immediately.

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