Chicken and Dumplings - chicken breasts

Method

• To prepare the chicken: Cut the chicken into bite-size pieces and place them in a large saucepan.
• Add the chicken broth and place the pan over medium heat.
• Peel the carrots, potatoes, and onion, cut them into bite-size pieces, and add them to the pan.
• Rinse the celery stalks, cut them into bite-size pieces, and add them to the pan.
• Cook for 30 minutes, or until the potatoes and carrots are tender.
• Combine the cornstarch and milk in a small bowl and stir until smooth.
• Slowly pour the mixture into the pot, stirring gently for 2 to 3 minutes, or until the mixture begins to simmer.
• To prepare the dumplings: Place the flour, baking powder, and milk in a small bowl and stir until the flour is completely incorporated.
• Drop spoonfuls of the dough into the pot, spacing them fairly evenly.
• Cover tightly and cook for 15 minutes.
• Do not remove the cover during cooking or the dumplings will become dense and chewy.
• Remove from the heat and serve immediately.
• Stewing is to cook food completely submerged in liquid.
• This method is usually used for tougher cuts of meat that need longer cooking times.
• The first time I made chicken and dumplings I didnt know you have to mix the cornstarch with a little liquid before you add it to any kind of sauce, so I just dumped it into the hot sauce.
• It immediately formed nasty gray lumps.
• After spending about twenty minutes picking out the lumps, I tried it again, this time stirring in cornstarch that I first mixed with milk, and ended up with a nice, smooth sauce.
• Its amazing what a difference a little premixing can make.