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Chicken paprikash

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Ingredients/Components

sour cream - 1 item
butter or margarine - 4 Tbsp
salt - 1/2 tsp
flour - 1 c
cornstarch - 2 Tbsp
water - 12 Tbsp
baking powder - 1/2 tsp
hot water
paprika - 1 Tbsp
salt and pepper to taste - 1 item
onion, sliced - 1 item
fryer chicken, cut up - 1 item
Dumplings:3 eggs
flour or more - 1 c

How to make chicken paprikash:

Gravy:1 1/2 c. hot water2 Tbsp. cornstarch1 c. flour sour cream Dumplings:3 eggs12 Tbsp. water1 c. flour (or more)1/2 tsp. baking powder1/2 tsp. salt Fry onion in butter in pan until brown. Remove. Salt and pepper chicken and brown in pan. Return onion and 1 tablespoon paprika to chicken. Add a little hot water and cook until liquid is almost evaporated. Remove from pan and keep warm in oven.

To make gravy, add 1 1/2 cups hot water to chicken pan. Boil and strain. Put back in pan and boil again. Mix 2 tablespoons cornstarch and water together to make a smooth paste. Add to gravy and mix. Add flour. Add sour cream; beat. Pour over individual chicken servings.

To make dumplings, beat 3 eggs with 12 tablespoons cold water. Mix together 1 cup flour, baking powder and salt. Add to egg mixture to make a stiff dough (more flour may be needed). Mix well. Drop by spoonfuls into a large pan of salted boiling water. Cover and cook for 10 minutes. Remove and serve with chicken.

Recipe categories: Chicken, Poultry, Chicken breast.

Rating:

3.1

Average rating: 3.1, total votes: 7

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