4 chicken breasts, without skins
3 chicken bouillon cubes
Paprika
2 tbsp. oil
Onions
Peppers
Sour cream
Water
6 to 8 eggs (egg beaters work well!)
4 to 5 c. of flour
Salt

CHICKEN-Brown in oil, season to taste with salt, pepper and paprika. Cover with water and simmer 1 hour 15 minutes.

DUMPLINGS-Combine eggs, flour, salt to desired consistency (add water if needed). Should be able to drop by teaspoon in boiling water. After the last one is dropped. Boil 5 minutes longer. Drain and put in a bowl.

SAUCE-Add sour cream to chicken broth. Bring to a boil over medium heat. Pour over dumplings. Let stand 5 minutes. Enjoy! Leftovers are spectacular!

Serves 4 to 6 people.