Bakony-style chicken breast with nokedli

Bakony chicken breast is a creamy mushroom-and-sour-cream Hungarian classic, at its best with fresh nokedli (dumplings). Stir in the sour cream only at the end, carefully, so it does not curdle.

1. Cut the 600 g chicken breast fillet into thinner slices and season with salt and pepper.

2. Fry both sides until they whiten in the 3 tablespoons hot sunflower oil, then take them out.

3. In the fat left behind, sweat the 2 finely chopped onions until glassy.

4. Add the 250 g sliced button mushrooms and braise them tender over a medium heat until their liquid evaporates.

5. Take it off the heat, stir in the 1 tablespoon paprika, pour in a little water, return the chicken and braise under a lid over a low heat for about 20 minutes.

6. Mix the 200 ml sour cream smooth with the 1 tablespoon flour, fold it into the sauce and simmer together carefully.

For the nokedli:

7. Mix the 300 g flour with the 3 eggs, the 1 teaspoon salt and the 100 ml water into a thick, lump-free batter.

8. Drop it into hot salted water and, when the dumplings rise to the top, drain them.

9. Serve the chicken breast with the mushroom-and-sour-cream sauce and the fresh nokedli.

Tip: Always temper the sour cream – first mix a little hot sauce into it, and only then add it to the sauce, so it does not curdle.