Ingredients
- 2 Tablespoons Olive Oil
- 1 whole Yellow Onion
- Diced
- 2 cloves Garlic
- Minced
- 1- 1/2 pound Boneless
- Skinless Chicken Breast
- Cut Into Bite-sized Chunks
- 1 Tablespoon Paprika
- 1 teaspoon Sea Salt
- 1/2 teaspoons Pepper
- 1/4 teaspoons Cayenne Pepper
- 32 ounces
- fluid Chicken Broth
- 3/4 cups Sour Cream
- 1 Tablespoon Flour
- 1 cup Flour
- 1/4 teaspoons Baking Powder
- 1/4 teaspoons Salt
- 1/2 Tablespoons Butter
- 1/2 cups Milk
Instructions
- Heat the olive oil over medium heat.
- Add the onions and briefly saute until tender.
- Add the garlic, chicken, paprika, salt and peppers and saute until the chicken has browned (about six to eight minutes).
- Once the chicken has browned, add one cup of the chicken broth to the pot and increase heat to high.
- Bring mixture to a simmer and continue cooking for another five minutes or so until the chicken is done.
- Remove chicken with a slotted spoon and set aside.
- Reduce heat to low and add the sour cream and flour to the one cup of simmering broth that is still in the pan.
- Whisk well so there are no clumps and continue whisking and simmering until mixture is very thick.
- Add chicken back into the pot and stir well.
- Lower heat to keep warm.
- Pour the remaining broth (3 cups) into another pot and bring to a boil while you make the dumplings.
- In a large bowl, whisk together the flour, baking powder and salt.
- Cut in the butter with your fingertips, working the mixture together until all butter has been incorporated.
- Add milk and stir so a dough forms.
- Turn dough out onto a floured surface and roll out to 1/8th inch thick.
- Using a knife or pizza cutter, cut thin strips of dough and then cut across the strips so you have small dough squares.
- Drop dough squares into the boiling chicken broth and cook for about five minutes, until the dumplings float.
- Drain (reserve the broth for another use if you like) and drop cooked dumplings into the chicken paprika mixture.
- Stir and serve.
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