Spinach halušky: dumplings with garlic sauce and chicken

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1. Peel the potatoes, cut them into cubes and boil in salted water until tender. Drain them, mash them so that no large lumps remain, and let them cool in a cool place.

   Thaw the frozen spinach and let the excess water drain off.

2. Add the spinach and the beaten eggs to the cooled potatoes, mix thoroughly and gradually work in the semi-coarse flour.

   Drop small dumplings (halušky) from the dough into boiling salted water and cook for about 4 minutes, until they float to the surface. Lift out the cooked halušky and drain them.

3. Cut the chicken breasts into cubes, season with salt and pepper and brown them in a pan in butter. Pour in the cream, stirring constantly, and add the pressed garlic.

   Finally, stir in the sour cream mixed with the all-purpose flour, which thickens the sauce. Divide the halušky among plates and pour the sauce and chicken over them.

Tip: Chop frozen leaf spinach finely after thawing: long leaves would tangle in the dough and the halušky would tear when dropped into the water.

This recipe was translated from the Slovak original: Špenátové halušky s cesnakovou omáčkou a kuracím mäsom