- 1 pound of chicken breast, cubed
- 1 small onion, diced
- 1 green pepper, sliced
- 1 ½ cups chicken stock
- salt and pepper
- 4 Tablespoons cornstarch, for gravy
- Haluska noodles
- For the Noodles:
- *I double this because we like a lot of noodles!
- *I would have these picked and ready to go and the water for boiling heating up prior to making the meat.
- 1 1/2 cups flour
- 2 eggs
- 1 teaspoon salt
- Mix all ingredients for the noodles together until very stiff.
- A splash of water may be necessary to incorporate it all together.
- Pick small pieces off of the dough, about 1/2" in diameter.
- Try to make them somewhat uniform, otherwise they will be unevenly cooked.
- Begin cooking the chicken by lightly coat a skillet with oil and heat over medium high.
- Add chicken, season with salt and pepper and cook until done, about 5 minutes.
- Add a splash of stock to deglaze the bottom of the pan - this step really adds flavor!
- Meanwhile saute your vegetables in a drizzle of oil in a separate skillet. (Alternately, you could remove the chicken from the pan and do this step in the first skillet to save dishes.
- Cook until onions carmelize and peppers begin to soften but still retain some bite and color.
- Bring a pot of water to boil for cooking the noodles.
- Drop the picked noodles into boiling salted water.
- Boil for about 8-10 minutes. Taste test, they shouldn't still be dry in the center.
- Combine chicken and vegetables in one skillet.
- Season with salt, pepper, and paprika.
- Stir in chicken stock.
- In a cup, stir the cornstarch in with about 1/2 c. COLD water until no lumps remain. (Hot water= lumps.)
- Add to the skillet and bring to a simmer.
- Cook down until the gravy is as thick as you desire.
- Serve over haluska noodles.
Recipe by Reformation Acres at https://www.reformationacres.com/2009/03/chicken-haluska.html