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Chicken and Dumplings are one of my kids favorite when it starts getting cooler here in Texas!  Along time ago my mother-in-law gave me her recipe for dumplings and I botched it for years! I have finally figured out the right proportions and now my dumplings are consistently good every single time.  I hope you enjoy the comfort and warmth this recipe can bring on a cold winter day.

Old Fashion Chicken and Dumplings

Yield = 2 ½ Quarts

Using a 3-quart stockpot, boil chicken in 2 quarts of water.

While chicken is cooking, place the first two dry ingredients in a bowl and slowly add milk while stirring with a fork.  A dough will form (see picture).  

Put ¼ cup flour on a solid surface (clean countertop).  Place the dough on the flour and knead it until firm. Spray cooking spray on a rolling pin (I have used a drinking glass before) and roll dough until thin.  I usually roll until ¼ in thick. Cut the dough using a sharp knife or a pizza cutter into strips. I like mine around 1 in wide and 3 inches long.

Once the chicken breast is done (no pink when cut in ½) remove them from the boiling water and set aside.

In the boiling water (now chicken stock) whisk in 3 Tbs. beurre manié and then add the heavy whipping cream.  Boil for 2 minutes while whisking and then reduce to medium heat to maintain a slow boil.  Drop the dough into the liquid and allow them to cook for 5 minutes (cut up the chicken breast while you are waiting).  Do not overcook or over stir the dumplings. They will disintegrate if you do. When the 5 minutes is up, add the chicken back to the pot and allow to simmer on low heat an additional 10 minutes.   

Salt and pepper to taste.  

Serve with a slice of french bread for dipping and enjoy a nice warm meal. For another winter favorite try my Chicken Tortilla Soup!

Maurie Kay

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