Creamy Mushroom Chicken Strips with Dumplings

Creamy mushroom chicken strips with fresh dumplings are a real everyday favourite – quick to make, creamy, and the whole family loves it.

The chicken strips

1. Cut the chicken breast into thin strips and slice the button mushrooms.

2. Fry the finely chopped onion in the oil, then add the crushed garlic.

3. Add the chicken strips and fry them, stirring, until they whiten.

4. Add the mushrooms, season with salt and pepper, and braise them tender until the mushrooms release their liquid, then it cooks back off.

5. Mix the sour cream smooth with the flour, temper it with a little warm liquid, then pour it into the dish to thicken it – after a short boil you get a creamy sauce.

The dumplings

6. Mix the flour with the eggs, the water and the salt into a lump-free, thick dumpling batter, and rest it for 10 minutes.

7. Drop it into boiling salted water, and as soon as it rises to the surface, drain it, then rinse it with cold water.

8. Serve the mushroom chicken strips with the dumplings.

Tip: For the sauce always temper the sour cream with warm liquid before adding it – this way it stays silky and does not split.