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Chicken Paprikash

NoVA Bill
NoVA Bill Posts: 1
edited November -1 in Poultry


2 Chicken breasts, cut into small strips (or dark meat is my preference)
2 sweet onions, sliced
2 Tbsp paprika

Knephley (dumplings)
1 cup flour
1/2 tsp salt
2 eggs, slightly beaten
1/2 cut milk
1 heaping tbsp sour cream


In a dutch oven, saute the sliced onions in 2 tbsp vegetable oil until tender. Add the paprika sprinkled over the onions. Lay the sliced chicken over the onions. Add about 2 quarts of water and simmer until chicken is cooked. Remove the chicken and onions and keep warm.

Prepare the knephley by mixing together all of the ingredients. Lyn, my wife, usually makes 4 or 5 recipes at once. The consistency should be like pancake batter, perhaps a little thicker. Spoon by teaspoonfuls (or tablespoonfuls) into the paprika water. Make about 25 dumplings at a time and cook until they rise to the top. You may have to gently scrape them from the bottom. Add the dumplings to the chicken. Make additional batches of dumplings until all the batter is used. Return the chicken, onions, and dumplings to the water and continue to simmer for an hour or two. (longer is better)

This is defintely better the longer it rests. So making it the night before is A okay in my book.


Number of Servings:

Time to Prepare: