Page Feedback

Enter Photo Contest

Chicken Paprikash

Yummy paprika-laden chicken tenders and homemade dumplings in excellent gravy. This is also referred to by some as "chicken and dumplings.""


Chicken breasts, boneless & skinless, (4)
Flour (4 cups)
5 eggs
Milk (3/4 cup)
Sour cream (8 oz.)
Corn starch, if necessary
Vegetable oil
1/2 onion
Water (1 3/4 cups total)
Salt, pepper


Chicken: Clean, cut chicken in strips. Salt & pepper each one. Cover bottom of large frying pan with vegetable oil. Put on med/high heat. Place chicken strips in pan. Coat with a heavy amount of paprika. Watch the chicken as it cooks, turning over when browned on bottom. Depending on how big of pieces you cut, should be approx 10-15 mins. When chicken is tender, remove onto a plate. Reserve the oil mix.

Dumplings: Take 5 eggs in large bowl, stir. Add 1 cup water, 1 tbsp salt, mix again. Add 4 cups flour and mix thoroughly. Start large pot 3/4 full of water to boil, put some salt in the water to taste. When water is boiling, piece out small portions of dough into water (about 1/4 of spoon) and keep boiling. They are done with they float. Drain in strainer.

Gravy: Dice the 1/2 onion on med heat in reserved chicken/oil mix until tender. Take out on its own plate, saving oil mix. Add 3/4 cup water, more paprika (about tbsp) then add 3/4 cup milk and the 8 oz sour cream, stirring constantly until the sour cream melts. Keep stirring. To thicken, stir 1-2 tbsp corn starch in a glass with a little water, add to gravy mix. Gravy should be bubbling and rather thick. Once done, add onion back.

Take dumplings and put in a large bowl, pour gravy over them and stir together. Serve with chicken.

Back To Top



Nutritional Information
Per Serving

no nutrition information available

Version 3.5 now available for iOS, Android, and Kindle Fire!
Learn More