このレシピをあなたの言語に翻訳しています...ページは自動的に更新されます。
Csirkemell Tárkonyos Galuskával
Tender chicken breast in a creamy tarragon sauce, served with fluffy nokedli (Hungarian dumplings). This dish offers a delicate yet flavorful taste of Hungarian home cooking.
🧂 材料
- 500 g Chicken breast(cut into bite-sized pieces)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 300 ml Chicken broth
- 150 ml Heavy cream
- 2 tbsp Fresh tarragon(chopped)
- 1 tsp Lemon juice
- to taste Salt
- to taste Black pepper
- 2 large Eggs
- 150 g All-purpose flour
- 0.5 tsp Salt
👨🍳 作り方
- 1
For the chicken: Season chicken pieces with salt and pepper. In a large skillet, melt butter over medium-high heat. Sear chicken until golden brown on all sides, then remove from skillet and set aside.
- 2
In the same skillet, add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
💡 プロのコツ: Do not burn the garlic. - 3
Sprinkle flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes.
- 4
Gradually whisk in chicken broth, ensuring no lumps form. Bring to a simmer, then reduce heat and cook for 5 minutes, stirring occasionally, until the sauce thickens.
- 5
Stir in heavy cream, chopped fresh tarragon, and lemon juice. Return the seared chicken to the skillet. Simmer gently for 10-15 minutes, or until chicken is cooked through and the sauce has reached desired consistency.
💡 プロのコツ: Adjust seasoning with salt and pepper as needed. - 6
For the galuska (nokedli): In a medium bowl, whisk together eggs, 150g flour, and 0.5 tsp salt until a thick, sticky dough forms. If too thick, add a tablespoon of water.
💡 プロのコツ: The dough should be pourable but not runny. - 7
Bring a large pot of salted water to a rolling boil. Use a nokedli maker or two spoons to drop small pieces of dough into the boiling water. Cook for 2-3 minutes until they float to the surface.
💡 プロのコツ: Cook in batches to avoid overcrowding the pot. - 8
Drain the galuska and toss with a little butter or oil to prevent sticking. Serve the chicken tarragon sauce over the fresh galuska.
💡 プロのコツ: Serve immediately.
💡 プロのコツ
- ✓Use fresh tarragon for the best flavor.
- ✓Ensure the chicken is cooked through but not dry.
- ✓The consistency of the galuska dough is key to achieving light dumplings.
✨ アレンジアイデア
このレシピを独自にアレンジするためのヒント
- Add a splash of white wine to the sauce for extra depth.
- Incorporate sautéed mushrooms into the sauce.
- Serve with a side of pickled vegetables.