Follow these steps for perfect results
Chicken Breasts
skinned
Self-Rising Flour
Salt
Pepper
Butter
Lowfat Milk
Wesson Oil
Boil the chicken breasts until cooked through.
Remove the chicken from the pot and debone, reserving the broth.
In a separate bowl, combine self-rising flour, salt, and pepper.
Cut in the butter until the mixture resembles coarse crumbs.
Gradually add water and oil, mixing until a soft dough forms.
Cover the dough and refrigerate for 30 minutes.
On a lightly floured surface, roll out the dough and cut into strips.
Bring the chicken broth to a simmer.
Drop the dough strips into the simmering broth.
Add the cooked chicken back to the pot.
Season with salt, pepper, and butter to taste.
Stir in the lowfat milk when the dumplings are almost done.
Continue to simmer until the dumplings are cooked through and tender.
Serve hot.
Expert advice for the best results
Add vegetables like carrots, celery, and onions for extra flavor and nutrition.
Use chicken broth instead of water for a richer flavor.
For a thicker sauce, whisk a tablespoon of cornstarch with cold water and add it to the pot during the last few minutes of cooking.
Everything you need to know before you start
20 minutes
Can be made ahead of time and reheated.
Serve in a deep bowl, garnished with parsley.
Serve with a side of cornbread.
Serve with a side of green beans.
Pairs well with the creamy sauce.
A refreshing complement to the rich dish.
Discover the story behind this recipe
A staple comfort food in Southern cuisine, often served at family gatherings.
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