HUNGARIAN CHICKEN PAPRIKASH WITH DUMPLINGS ENJOY DAN:

       HUNGARIAN CHICKEN PAPRIKASH WITH DUMPLINGS by CHEF DAN:

Serves 4

INGREDIENTS:

4 boneless, skinless chicken breasts

1 tablespoon olive oil

2 tablespoons Hungarian paprika

1 tablespoon onion powder

1/4-teaspoon EACH sumac and black pepper

16 ounces chicken broth

1 cup sour cream

1 tablespoon lemon juice

1 (4 Oz) can diced tomatoes

1-1/2-cup water

1/2-cup flour

DUMPLINGS:

3 eggs

2cups of flour

3/4-cup flour

¼ teaspoon salt

DIRECTIONS:

1.   Set a stock pot of water on to boil for the dumplings.

2.   With a heavy skillet pound chicken to 1/4-inch thick,.

3.   Cut into bit-size pieces.

4.   Add oil to a skillet over medium –high heat when sizzling.

5.   Add chicken and brown for about 6-8 minutes.

6.   Add paprika, onion powder, sumac, black pepper, tomatoes, and broth to the skillet.

7.   Bring to a boil cover and reduce heat and simmer for 25-30 minutes.

8.   Mix water, flour, lemon juice and sour cream, for the chicken, set aside.

9.   Mix eggs, flour, water, and salt for the dumplings in a bowl.

10.                With water boiling, reduce heat to low, slice the dough and add in small blobs

11.                Continue the process until all the dough is used, takes 2-3 minutes.

12.                Raise heat and boil dumplings for another 5-6 minutes or so.

13.                Using a spoon, draw some of the chicken sauce and put into the sour cream mixture.

14.                Thoroughly mix the sour cream mixture until smooth.

15.                Stir the mixture into the chicken skillet, mix until consistent.

16.                Bring to a boil stirring occasionally for sauce to thicken.

17.                Drain the water from the dumplings.

18.                Chicken and sauce is served on top of the dumplings.

ENJOY DAN:                                                     BON-APPETITE!!