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1
Heat the olive oil over medium heat.
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2
Add the onions and briefly saute until tender.
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3
Add the garlic, chicken, paprika, salt and peppers and saute until the chicken has browned (about six to eight minutes).
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4
Once the chicken has browned, add one cup of the chicken broth to the pot and increase heat to high.
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5
Bring mixture to a simmer and continue cooking for another five minutes or so until the chicken is done.
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6
Remove chicken with a slotted spoon and set aside.
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7
Reduce heat to low and add the sour cream and flour to the one cup of simmering broth that is still in the pan.
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8
Whisk well so there are no clumps and continue whisking and simmering until mixture is very thick.
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9
Add chicken back into the pot and stir well.
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10
Lower heat to keep warm.
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11
Pour the remaining broth (3 cups) into another pot and bring to a boil while you make the dumplings.
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12
In a large bowl, whisk together the flour, baking powder and salt.
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13
Cut in the butter with your fingertips, working the mixture together until all butter has been incorporated.
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14
Add milk and stir so a dough forms.
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15
Turn dough out onto a floured surface and roll out to 1/8th inch thick.
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16
Using a knife or pizza cutter, cut thin strips of dough and then cut across the strips so you have small dough squares.
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17
Drop dough squares into the boiling chicken broth and cook for about five minutes, until the dumplings float.
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18
Drain (reserve the broth for another use if you like) and drop cooked dumplings into the chicken paprika mixture.
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19
Stir and serve.
