Chicken and Dumplings - chicken breasts

Method

• Lightly salt and pepper the chicken breasts.
• Heat a heavy bottomed skillet on medium-high heat until very hot, and add 1 T of the butter.
• When the butter has melted, place the chicken in the pan and sear for 3 minutes.
• Flip, and sear on the other side for 3 minutes.
• Remove from the pan and set aside.
• Add the onions and leeks and reduce the heat to low.
• Stir frequently, and cook for about 5 minutes until the onions are translucent.
• Add the flour, and stir to coat.
• Then, add the hot water and chicken stock and increase the heat to medium-high, whisking until it comes to a boil.
• Add the carrots, celery, thyme, sage and paprika and stir to combine.
• Reduce heat to low, so the broth just bubbles.
• Slice the chicken in to thin slices, and add to the pan, pushing them down into the broth.
• Cover and simmer for 20 minutes.
• Meanwhile, combine the flour, baking powder and salt for the dumplings in a small bowl.
• Bring the milk and butter to a simmer in a sauce pan.
• With a fork, mix the milk mixture into the flour until its well moistened.
• Remove the lid from the cooking chicken, and if needed skim off any fat.
• Season to taste.
• Take about 1/4 to 1/2 teaspoon scoops of the dumpling dough, and form into a rough ball.
• Drop the dough into the broth.
• Repeat until you have as many dumplings as youd like.
• Cook for about 10 minutes, and serve immediately.