Creamed Halushky (Aka Halusky) With Chicken - cooking recipe

Ingredients

1 dumplings, Halushky Halushky
4 stalks celery, diced
2 tablespoons dried onion
3 tablespoons olive oil (I use garlic infused oil)
2 cups chicken broth
4 chicken breasts (or whatever pieces you like)
pepper (to taste)
2 tablespoons olive oil
2 tablespoons flour
2 -3 cups milk (use more or less depending on how much sauce you want and how thick you like it)
1 chicken bouillon cube
8 ounces sour cream
1 teaspoon paprika
1/4 teaspoon cayenne (or to taste)

Preparation

Put olive oil, celery, and onion in a 12 in pan and saute for 2 minutes.
Season chicken with pepper and add chicken to pan. Sear on all sides.
Once seared, add chicken broth and reduce heat to a simmer. If chicken is done when broth is evaporated, remove the chicken from the pan. If the chicken is not done, continue adding extra broth until the chicken is done.
When chicken is done, remove from pan. If there is any remaining broth in pan, continue to cook till evaporated.
Add olive oil and flour to pan and whisk until the flour, oil, and things in pan are all mixed and start to brown.
Slowly add milk while whisking. I like to add 1/2 a cup at a time till I reach my desired consistency.
Add bullion cube.
Add sour cream.
Add paprika, cayenne, and pepper until you reach desired spice level.
Add Halushky dumplings and fold them inches.
You can either lay chicken pieces on top or dice them up and fold them into your Halushky.