A favorite recipe of my wife & I.
Photo capture with a Canon Powershot A570 IS.
Chicken & Dumplings
4 large, boneless chicken breast
cut into strips.
4 cubes chicken bullion
1 small onion, chopped
Parley, salt & pepper to taste
2 cups flour
½ up sour cream
½ cup chicken broth
½ cup cornstarch
1.Bring a large pot of salted water to boil.
Add chicken bullion, onion, parley, salt & pepper.
Cook for 45 minutes or until chicken is no longer pink.
Reduce heat to low and continue to simmer.
2.While chicken is cooking, combine in medium bowl flour, eggs, sour cream & broth.
Mix well and roll out dough on a floured surface.
Cut into squares and drop into boiling chicken mixture.
In a small bowl, mix together cornstarch and enough water to form a thin paste, stir into the pot.
Continue to simmer 5-10 minutes or until dumplings are light & fluffy.