1. Coat chicken with flour; reserve remaining flour. In 12" skillet over medium high heat, in hot salad oil, cook chicken until browned on all sides, about 7 to 10 minutes. Remove chicken.
2. To oil in skillet, add remaining flour and onions; cook, stirring constantly, for 2 minutes. Stir in salt, paprika, pepper, water and bouillon. Return chicken to skillet; cover and reduce heat to medium; simmer 25 minutes or until chicken is fork tender, turning once.
3. Meanwhile, prepare the Spaetzle. With tongs remove chicken to large platter. Spoon fat from gravy in pan; stir in sour cream until blended.
4. To Serve: Add Spaetzle and heat through; spoon around chicken.
SPAETZLE: In 6 quart Dutch oven over high heat, heat 4 quarts water and 1 teaspoon salt to boiling. Meanwhile, in medium bowl with wire whisk or spoon, beat 2 cups all purpose flour, 1/2 cup water, 3 eggs and 1/2 teaspoon salt until smooth. Reduce heat to medium. Over boiling water with rubber spatula, press batter through colander of spaetzle maker. Stir water gently so spaetzle will not stick together. Boil 5 minutes or until tender, but firm (al dente); drain.
