4 boneless, skinless chicken breasts, cut into strips
1 batch Mamou spice blend (see below)
1 batch dumplings (see below)
1 cup 35% cream
2 cups chicken stock
1 red pepper, cut into strips
1 green pepper, cut into strips
1 medium white onion, cut into strips
1 cup of flour
Mamou Spice Blend
3 tbsp paprika
2 tbsp white pepper
2 tbsp onion powder
2 tbsp garlic powder
2 tbsp dry basil
1.5 tbsp black pepper
1 tbsp dry thyme
1 tbsp coarse salt
Dumplings
2 eggs at room temperature
1 1/4 cups flour
1/4 cup minced onions
1/4 cup milk at room temperature
1/4 cup melted butter
1 tsp baking powder
1/2 tsp kosher salt
1/2 tsp dry mustard
1/2 tsp dry thyme
1/4 tsp cayenne pepper
1/4 tsp nutmeg
1/4 tsp dry sage (optional)
Beat eggs with onions at high speed until fluffy and double to triple in volume. While eggs are beating, combine dry ingredients except flour. Stir this into eggs and then add milk and butter. Add flour in thirds, stirring just enough to incorporate.
Mix 1 tbsp spice blend with cup of flour in a pie plate or other shallow dish. Place remaining spice blend in another pie plate. Dredge chicken pieces in spice blend and rub spices in well, then dredge in seasoned flour.
Heat 2 tbsp butter over medium-high heat in a large deep skillet or Dutch oven. When butter is bubbling, add chicken pieces and brown well on both sides. May have to do this in batches. Add peppers and onions to pan and cook until beginning to soften.
Add chicken stock and cream and a pinch of spice blend and bring to a simmer. Drop in dumpling batter by heaping teaspoons onto simmering chicken and cover tightly. Cook 7 minutes and uncover. If sauce is not reduced and thick, continue cooking a few more minutes. Taste and adjust seasoning. Serve immediately.