Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Chicken Paprika




Source of Recipe


Jo


List of Ingredients




1 medium onion
2 TBS Butter
1 TBS Sweet Paprika
dash of pepper
salt to taste
4-5 lb. fryer, cut up (I used about 2 or 3 pounds of breast strips)

1 1/2 cup water
1/2 pint Sour Cream
1 sprig flat parsley
dumplings (recipe follows)


Recipe



Saute onions with butter until tender (careful not to burn butter) in a large pot. Add chicken pieces and seasonings. Brown over low/medium heat for 10 minutes. Add water and parsely; cover and simmer until chicken is tender, about 1 hour. Remove chicken from pot and add sour cream to juices. Do not boil. Discard parsley. To thicken gravy, make a flour and water base and add to juices, cooking until thickened.

Dumplings:

3 eggs, beaten
3 cups flour
1 TBS salt
1/2 cup water

Mix all ingredients until smooth with a wooden spoon. Drop by teaspoonfuls into boiling salted water. Cook about 10 minutes and rinse with cold water. Drain well and add to paprika sauce. Place chicken over dumplings and heat thoroughly. Serves 4-6.

I didn't have parsley sprigs, so I subbed dried parsley. This was a little bland the first day, but the second it took on more of the paprika taste. I'm thinking next time to add a smidge of garlic with the butter in the beginning. I will make this again with the boneless strips.