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1
Lightly salt and pepper the chicken breasts.
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2
Heat a heavy bottomed skillet on medium-high heat until very hot, and add 1 T of the butter.
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3
When the butter has melted, place the chicken in the pan and sear for 3 minutes.
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4
Flip, and sear on the other side for 3 minutes.
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5
Remove from the pan and set aside.
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6
Add the onions and leeks and reduce the heat to low.
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7
Stir frequently, and cook for about 5 minutes until the onions are translucent.
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8
Add the flour, and stir to coat.
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9
Then, add the hot water and chicken stock and increase the heat to medium-high, whisking until it comes to a boil.
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10
Add the carrots, celery, thyme, sage and paprika and stir to combine.
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11
Reduce heat to low, so the broth just bubbles.
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12
Slice the chicken in to thin slices, and add to the pan, pushing them down into the broth.
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13
Cover and simmer for 20 minutes.
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14
Meanwhile, combine the flour, baking powder and salt for the dumplings in a small bowl.
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15
Bring the milk and butter to a simmer in a sauce pan.
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16
With a fork, mix the milk mixture into the flour until its well moistened.
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17
Remove the lid from the cooking chicken, and if needed skim off any fat.
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18
Season to taste.
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19
Take about 1/4 to 1/2 teaspoon scoops of the dumpling dough, and form into a rough ball.
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20
Drop the dough into the broth.
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21
Repeat until you have as many dumplings as youd like.
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22
Cook for about 10 minutes, and serve immediately.
