LoneGansel

ThatDudeCanCook has a great recipe on YouTube for nokedli. I combined his paprikash recipe with a few others to get my final product.

I've built up my own sourdough workflow that allows me to get tangy, high quality loaves in 12 hours instead of 24-36 hours, with all of the kitchen time condensed to the first 3 hours. It's not the most basic recipe, but being able to decide if I want bread in the morning after I finished dinner is a level of flexibility that I haven't found with other techniques.

More pics of loaves done with this workflow:

I followed Chef Jean-Pierre's recipe this time around, but decided to go with whipped potatoes as my side.

Tarragon and sage is a great herb combination, though I do think that beef stock based sauces tend to overtake the subtle flavor of chicken breast. In the future I'll most likely return to chicken stock, though that's more of a personal preference than anything.

I think one of the most underappreciated methods that the chef shows is how to finish a protein in the oven. The fact that it lets me clear a space on the stovetop makes it that much easier to focus my attention on the things that actually require mental effort to complete.

For the potatoes, I boiled diced russets in saltwater before draining and putting them through my ricer. From there, a few tablespoons of butter, some sour cream, and milk brought a bit of tang and texture to what can be a very forgettable side.