Bakony-style chicken breast with nokedli

1. Slice the chicken breast fillet into thinner pieces, then season with salt and pepper.

2. Fry in hot oil on both sides until it turns white, then remove.

3. In the remaining fat, sauté the finely chopped onion until translucent.

4. Add the sliced button mushrooms and cook over medium heat until tender.

5. Take off the heat, stir in the ground paprika, then pour in a little water.

6. Return the chicken, cover, and simmer gently for about 20 minutes until tender.

7. Whisk the sour cream with the flour until smooth, stir it into the sauce, and bring to a boil.

8. Nokedli: mix the flour with the eggs, salt and water into a thick, lump-free batter; drop into boiling salted water and drain once they float to the top.

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