Servings: 2 to 3

CHICKEN RUB: subheading: CHICKEN RUB:
½ cup all-purpose flour ½ cup all-purpose flour
1 teaspoon smoked paprika 1 teaspoon smoked paprika
¼ teaspoon ground pepper ¼ teaspoon ground pepper
2 tablespoons vegetable oil, divided 2 tablespoons vegetable oil, divided
1 boneless, skinless chicken breast 1 boneless, skinless chicken breast
2 boneless, skinless chicken thighs 2 boneless, skinless chicken thighs
FOR THE POT: subheading: FOR THE POT:
½ sweet onion, chopped (about ½-¾ cups) ½ sweet onion, chopped (about ½ to ¾ cups)
½ red or yellow sweet pepper (optional) ½ red or yellow sweet pepper (optional)
2 cups chicken broth 2 cups chicken broth
1 tablespoon smoked paprika 1 tablespoon smoked paprika
1 tablespoon chicken soup base 1 tablespoon chicken soup base
1 teaspoon Lawry's seasoning salt (optional, but adds flavor!) 1 teaspoon Lawry's seasoning salt (optional, but adds flavor!)
1 teaspoon garlic powder 1 teaspoon garlic powder
ADD LATER TO BROTH: subheading: ADD LATER TO BROTH:
2 tablespoons flour (or more to thicken if you like) 2 tablespoons flour (or more to thicken if you like)
2 tablespoons water 2 tablespoons water
1 cup Greek low fat yogurt or sour cream (be sure sour cream is at room temperature to avoid lumps) 1 cup Greek low fat yogurt or sour cream (be sure sour cream is at room temperature to avoid lumps)
 
FOR THE DUMPLINGS: subheading: FOR THE DUMPLINGS:
2 eggs 2 eggs
1½ cups water 1½ cups water
3 cups all-purpose flour 3 cups all-purpose flour
½ tsp garlic salt ½ tsp garlic salt

On a plate mix ½ cup all-purpose flour, 1 teaspoon paprika and ¼ teaspoon pepper to make a dredge for the chicken.
Wash and pat dry the cut up chicken then dredge in flour mixture.
Set pot to Saute, Normal. Turn pot on and let heat. When ready, add oil. When oil is hot, add chicken, a few pieces at a time and brown some. Brown chicken in batches if necessary. Remove chicken to plate and set aside.
Add more oil if needed. Heat oil and saute onions until translucent, 3 to 5 minutes. Don't brown, you're just softening them up a bit. Turn pot off.
Add broth, paprika and seasoning salt to pot. Use a spoon or spatula to scrape the bits off the bottom of the liner pot. Mix well.
Return chicken to pot. Lid and seal pot. Set pot to Manual 10 minutes, when done, turn pot off and NPR 10 minutes then carefully QR any remaining steam.
Carefully open lid. Remove chicken with a slotted spoon to a serving bowl and set aside, but keep warm. Set pot to Saute, Normal and energize. Mix 2 tablespoons water and 2 tablespoons flour until well mixed. When pot contents come to a boil, add water/flour mixture and sour cream. Stirring continually, cook for 1 to 2 minutes until sauce is thickened somewhat.
When sauce is thickened, turn pot off then set to Warm, return chicken and re-lid. Keep warm until serving time.
FOR THE DUMPLINGS: subheading: FOR THE DUMPLINGS:
Bring a large pot of water to a boil.
In a mixer combine eggs, water and flour and salt. Mix together to form a soupy dough.
IN BATCHES: when water is boiling, scrape dough into water a spoonful at a time. This is easier if you dip the spoon onto the boiling water so the dough will not stick to the spoon.
After you scrape the dough into the boiling water, they should cook for about 7 minutes. When they rise to the surface, they are done.
Drain and set aside to keep warm until serving time. (We mix a bit of butter into the dumplings while they sit so they don't stick together)
It makes a lot of dumplings! But that is OK, they will be gone in no time!

NOTE: If you need to, you can sub in egg noodles instead of making the dumplings.  NOTE: If you need to, you can sub in egg noodles instead of making the dumplings.
Modified from original of this recipe found at: www.justapinch.com/recipes/main-course/chicken/hungarian-...  Modified from original of this recipe found at: www.justapinch.com/recipes/main-course/chicken/hungarian-...