Most people are a little surprised when I tell them that I can have homemade chicken and dumplings on the table in a half hour. Chicken and Dumplings are notoriously associated with the picture of mom or grandma slaving away, rolling out the dough while cooking and pulling the chicken off the bone. It doesn't have to be that hard though...and it tastes just as good!
6 boneless chicken tenders (or 3 breasts)
32 oz chicken broth (the fridge packs are 32 oz)
1 cup water
3 tbsp Wyler's chicken granules (seasoning)
2 cups flour
1.5 cups half & half (or milk)
1 egg
2 tbsp cornstarch
Salt and pepper to taste
Cook the chicken in the broth, granules and water. Bring it to a boil and let it cook until chicken can be shredded. Meanwhile, prepare your dough by mixing the flour, half and half (or milk) and egg. You want a workable dough, not too sticky, so you may end up adding a pinch more flour. Just use your best judgment. You'll know if the dough is too sticky. Roll it out onto floured parchment paper. Cut it into rectangles. Once the chicken is cooked and shredded, drop the dumplings in one at a time into the still boiling water. Let them cook for up to 5 minutes before turning your heat down to low and adding the cornstarch to thicken. You can also use Campbell's cream of chicken soup to thicken it and give it that extra chicken flavor. As soon as it's reached the desired consistency, it's ready to eat!
Let everyone think you slaved over a hot stove all day, just for them. Enjoy!
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