👨‍🍳 Instructions

1. 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. 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.

   💡 Tip: Do not burn the garlic.
3. 3

   Sprinkle flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes.

4. 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. 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.

   💡 Tip: Adjust seasoning with salt and pepper as needed.
6. 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.

   💡 Tip: The dough should be pourable but not runny.
7. 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.

   💡 Tip: Cook in batches to avoid overcrowding the pot.
8. 8

   Drain the galuska and toss with a little butter or oil to prevent sticking. Serve the chicken tarragon sauce over the fresh galuska.

   💡 Tip: Serve immediately.