Chicken and Dumplings

You will need:
4 lb. Chicken (whole chicken or chicken breast)
(1) 14 oz can of chicken broth
2 cups all purpose flour
2 teaspoons corn meal
2 teaspoons sugar
a pinch of salt and pepper
5 tablespoons butter
1 large egg
1/2 cup of milk

The first thing I did was fillet 3 large chicken breasts equaling 4 lbs and placed them in a large pot and brought them to a boil.  I kept them on a slow boil for the entire time it took me to prepare the rest.

I put 1 can of chicken broth and 4 same size cans of water into a large pot and placed on low-medium heat as I prepared the dumplings to go into it.

I combined the flour, corn meal, sugar, salt and pepper, egg, and butter into a medium-sized mixing bowl and worked into a ball.  I added about 1/2 cup more of flour as I kneaded the dough to make it tougher and kneaded into a tight ball.

I used the rolling pin to roll the dough flat to about 1/8 inch thick.

I used a pizza cutter (you may also use a knife or cookie cutters) to cut the dough into even squares.

I finished by adding a layer of butter to the square dumplings to prevent sticking.

I placed the dumplings one at a time into the chicken broth and water and allowed to boil while I tended again to the chicken.

I removed the chicken from heat, drained it, and cut the breast fillets into smaller pieces, then added them slowly into the broth/water/dumpling mixture.

Finally, I reduced heat to low and let simmer for about 20 minutes, stirring occasionally.