Chicken Paprikas

Chicken Paprikas 

Ingredients:

olive oil

1 onion, chopped

3 skinless, boneless chicken breasts (can use chicken   

   on the bone, if preferred.

paprika (preferred: Hungarian paprika)

6 eggs

salt

flour

1 stick butter

1-32oz container chicken broth

1 pint sour cream

3 cubes chicken bouillon (if needed)

Directions:

Add 1 tbsp of olive oil to pot. Heat over medium-high heat. Add onion and cook until soft. 

Season chicken with paprika and salt. Add chicken breast to pot and brown on both sides. (Do not need to cook through, just enough to brown.) Add chicken broth to pot (should cover chicken). Add salt. Cook on rolling boil approximately 20-30 minutes on a rolling boil (would need to cook longer if chicken on the bone).

In a separate bowl, beat 6 eggs. Add two cups of water; mix. Add flour. (Add enough flour that makes a dough-like consistency. The consistency should be thick, but should be able to slide easily off a plate to make the dumplings.)

Boil a pot of salt water. Transfer dumplings mixture onto a plate. Wet fork. Let mix slide to the end of the plate. Scrape off dumplings (make as big or small as you would like) into boiling salt water. Wet fork in between each dumpling.

In another pan, melt stick of butter over medium-low heat. Once all the dumplings are cooked and floating, scoop out dumplings with a slotted spoon. Transfer the dumplings into melted butter; stir.

In a separate container, mix water and flour to make a thickening. Once thick, add little by little to chicken/broth mix. Continue cooking over medium/medium-high heat until mixture thickens. When it reaches the thickness you want, remove from heat.

Let chicken/gravy mixture sit for 10 minutes. You can break up/shred the chicken or leave it in big pieces, if you prefer. Add pint of sour cream. (*Don’t add sour cream when it’s too hot or it will curdle).

8. Serve chicken/gravy mixture over dumplings. Add salt as