So I've got plenty of chicken breast I'd like to use up. I really love the texture and comfort factor of chicken and dumplings, but I'm hankering for something a little more zesty. So I thought to combine it with a chicken paprika recipe. Problem: the semi-final result of my chicken/dumplings recipe has two quarts of broth (before the dumplings are added); the final result of the chicken paprika is less than 1 quart.
Question. Do I double the amount of paprika/spices and sour cream, to match the doubled volume of liquid?
bon appetit
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