1/4 lb. butter
1 tbsp. paprika
1 lg. onion
8 chicken breasts halves
Salt
1 1/2 c. water
1 c. sour cream
3 tsp. flour
2 tsp. water

DUMPLINGS:

2 1/4 c. flour
6 tbsp. water
6 eggs

Melt butter in heavy skillet. Add paprika and chopped onion. Simmer to golden color. Add chicken breasts and brown lightly. Salt according to taste. Add the 1 1/2 cups water; cover and cook over medium heat until fork tender. Remove chicken breasts. Add sour cream to which has been added the 3 teaspoons flour and 2 teaspoons water; stir well. Return chicken to gravy and heat.