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

Servings: 4

Nutritional information per serving

No nutrition information available

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