- 4 split chicken breasts, bone-in, skin on
- 1/2 large onion, chopped
- 2 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 2-3 tsp. Hungarian Paprika
- Salt and pepper to taste
- 1-1/2 cups chicken stock
- 4 plum tomatoes, peeled, seeded and chopped (or used canned)
- 3/4 cup sour cream (optional)
When chicken is ready, prepare the dumplings.
- 3/4 cup milk
- 1 large egg
- 1-1/2 cups all purpose flour
- 1 Tbsp. baking powder
- 1 Tbsp. cornmeal
- 1/2 tsp. salt
Do not remove cover until dumplings are done.
Remove dumplings with a slotted spoon to a serving dish. If gravy needs thickening, mix 2 Tbsp. flour with 1/2 cup water and mix well. Slowly add to pan dripping until gravy is the thickness you desire. Stir in sour cream if using and just heat through.
Slowly pour gravy over dumplings. Add freshly ground pepper and serve with the chicken. These were so light and fluffy and the cornmeal gave them a little more flavor. I hope you'll try this!
~Dumplings adapted from Cooking Light
love this looks comforting as the blog name!ReplyDelete
Beautiful display Patti and a lovely recipe as well!ReplyDelete
This looks really different Patti, I'm gonna try it:@)ReplyDelete
These look yummy! I think I'd do w/o the chicken, too.ReplyDelete
Pinning on pinterest. :)
Tracy Screaming Sardine