Chicken Paprikash

For the chicken (can be done day ahead if you want):
Season chicken breasts liberally with seasoned salt and pepper. Grill or cook chicken in a skillet over medium high heat for about 4-6 minutes per side depending on thickness. Remove from pan and slice into strips. Set aside.

For the Paprikash:
Over medium high heat in a large deep skillet/saucepan, melt your butter. Add your flour and mix it into the butter, stirring around the pan until lightly golden. Add chicken broth/stock to pan stirring constantly for about 2-3 minutes.

Add chicken strips, paprika, cream, salt and pepper. Combine thoroughly. Reduce to a simmer while you make the dumplings.

In large bowl, combine the flour, salt and baking powder. Cut in the shortening using a pastry cutter. Add milk and mix.

Spoon scoops of the dough over the chicken mixture in the pan using a regular tablespoon. Cover the pan and allow to cook for about 15 minutes—but no peeking! The lid being on helps cook those dumplings!

Serve! It’s great over mashed potatoes.