Chicken Paprikash (Jenny C's)

By ckovak

Ingredients

• Chicken and Sauce:
• 2 lbs boneless skinless chicken breasts
• 3 tablespoon cooking oil
• 3 tablespoons Hungarian sweet paprika
• 1 large onion, diced
• 1 teaspoons salt
• 1/4 teaspoon pepper
• 12 oz chicken broth
• 1 pint ounces sour cream
• 2 1/4 cups water
• 1 Tablespoon Corn Starch for thickening
• Dumplings:
• 3 eggs
• 3 cups flour
• 1 1/2 cups water (more or less) just enough to drop by teaspoon into water.
• 1/2 teaspoon salt

Preparation

Step 1

Chicken and Sauce:
In large pot, sauté onion in oil until slightly brown. Add chicken, paprika, broth and water to pot (liquid should cover chicken half way). Sprinkle with Salt/Peeper. Cover and cook on med-low until tender (approx. 1 hour). Before serving mix cornstarch with some of the pot liquid and then mix well. Once sauce begins to thicken add sour cream and cook until mixed (3 minutes. Turn off heat.

Dumplings:
Mix flour, egg, salt and water to create a dough. Fill large pot with water and bring to boil. When boiling start adding dumplings, drop by teaspoon into water. Dumplings should cook quickly approx. 5 minutes. Remove from cooking with slotted spoon. Add dumplings to the Chicken sauce pot ... it's now ready to serve.