Hungarian Chicken Paprikash

Last night came really down to the wire. All day I could not decide what to make for dinner because the pantry is looking a little bare and I really still can't go to the store after my surgery. I was searching all over the web for chicken recipes that I hadn't used that I had the ingredients for and that wouldn't be too hard to make. Finally, I searched "chicken and dumplings" and Paprikash came up. As it happens, when we were in Ohio a year ago we stopped in at Tony Packo's  for their hot dogs. (The chili is one of my family's favorites! We come home with a few extra jars of it every time we go home to visit the family.) Anyway, that day mom and Steph decided that they didn't want hot dogs and got Paprikash (also spelled Paprikas). It was delicious so I decided that making it again would be a good idea. 

This is the recipe I used, courtesy of Allrecipes.com: Paprikash

I doubled the recipe for the large family we have. So started with a stick of butter melted and cooked the chicken breasts. When they get nice and brown, add the onion and let that simmer for about 5-8 minutes. Finally, add chicken stock instead of water (more flavor), salt, pepper, and a LOT of paprika. I just used the McCormick paprika but the reviews said that the Hungarian paprika makes a difference. I wouldn't know but I wouldn't write it off either. Simmer that mixture for about 10 more minutes.  Then take the chicken out and add the sour cream and flour slowly and whisking so it mixes well. Let that mixer reduce by half while simmering and stir often. (Letting a sauce reduce means that you are going to let it cook out the water content, get concentrated, thicken up, and you will have about half the amount of liquid you started with.)

On this recipe they have you make home made dumplings which is all fine and dandy if you want to do that. I had Bisquick on hand so I made dumplings with that. Boil for 10 minutes and they are ready to go.

Be warned, if you have never made dumplings before, they expand at first and you think there is going to be way too much but then they shrink up. So make a lot!

Also, Paprikash is traditionally served over dumplings and or noodles so I did both. We used Kluski noodles which are a think noodle that work well in dishes like Chicken Noodle Soup.

Add the dumplings to the sauces and mix well, scoop over noodles and add a breast of chicken. YUM!

It was soooo good! We had extra sauce and we really didn't want to throw it out because it was so tasty! I probably could eat it as a soup! Just thinking about it now makes my mouth water, my stomach grumble, and me wish that I had some left overs haha.
I suggest trying this body warming winter recipe because it's delicious! Until next time!