Boneless chicken breasts
1/3 c. flour
2 tsp. salt (or less)
1/4 c. butter
1 bay leaf
1 can condensed cream of chicken soup
1/4 c. water
1 tbsp. paprika
1/4 tsp. onion salt
1/2 tsp. black pepper
2 c. sour cream
1 bay leaf

Dredge chicken in mixture of flour, salt, pepper and onion salt. Brown in butter. Blend together soup, water and paprika (double these three ingredients if you like a lot of sauce). Put half of mixture in Dutch oven or roaster. Place chicken over mixture with bay leaf. Cover with remaining soup mixture. Bake at 350 degrees for 45- 60 minutes. Remove chicken to warm dish and add sour cream to soup mixture. Heat through without boiling. Serve with drop dumplings.

DUMPLINGS:

2 eggs
6 tbsp. cold water
Pinch of baking powder
1 c. flour
2 1/2 qts. boiling water with 3 tsp. salt added

Beat eggs and water together. Add flour and baking powder. Beat well to form stiff dough. Drop by teaspoon into boiling water (or can use spaetzle maker). Cover and cook 10 minutes. Drain and serve.