Chicken and Dumplings

1 C flour
3 tsp paprika
salt and pepper to taste
2 lb boneless chicken breasts (can use other chicken pieces)
1/2 C celery, chopped
1/2 C carrots, chopped
1/2 C onion
2 1/2 C chicken Broth

DUMPLINGS:
1 1/4 C flour
1 1/2 tsp baking powder
1/2 tsp salt
1 egg
1/2 C milk

Gravy (Not added into nutrional value)
2 TBSP cornstarch
2 TBSP water
1 C (8 oz) sour cream)
2 TBSP fresh chopped parsley

1. Combien flour, 2 tsp paprika and salt; dredge chicken. Brown in dutch oven in a small amount of oil or butter. Remove and set aside
2. In same pan, saute carrots, celery, and onion until tender
3. Add broth, chicken and remaining paprika. Cover an dsimmer for 45 minutes or until chicken is done. Remove chicken to a serving platter and keep warm
4. For dumplings; combine flour, baking powder and salt in a large bowl. Beat egg and milk in separate bowl. Add to flour and mix well. Drop dough 2 TBSP at a time into simmering broth. Cover and simmer for 10 minutes. Remove dumplings to platter and keep warm.
5. For gravy. Combine cornstarch adn water; stir into broth. Bring to a boil; cook for 2 minutes. Reduce heat. Add sour cream and parsle. Serve with chicken and dumplings.

Serves 6


Number of Servings: 6

Recipe submitted by SparkPeople user WLFPACK1.