Anna's Chicken and Dumplings
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Home made chicken and dumplings are a tradition in Anna's family. They are served at every family gathering. This recipe is slightly different than the version that Anna grew up with, but they become Anna's favorite. Both Anna and Emma's versions are excelent!

This version uses what the original recipe called "slicker dumplings". They're kind of a cross between noodles and the fluffier dumplings that many people make.

4 chicken breast, on the bone
1 tbls salt
1/2 tsp black pepper
4 quarts water

1 cup half and half

 Dumplings:
3 cups all purpose flour (w/ more as needed)
1 1/2 tsp baking powder
1 tbls salt
1 egg, beaten
1 cup milk
Add the salt and black pepper to the water, and heat until the water is simmering. Add the chicken breast (remove the skin if present). Simmer the chicken until completely cooked through. Remove the chicken and sat aside to cool. Raise the heat under the cooking liquid, and continue to cook until the liquid, now chicken broth, reduces by half.

Shred the cooled chicken into bite sized pieces.

Mix the dry ingredients for the dumplings in a large bowl. Add the beaten egg to the milk, and mix. Add the milk and egg mixture to the dry ingredients, and mix well. Add more flour is the dough is too sticky. Turn the dough out onto a floured surface. Knead, adding more flour as needed, until the dough is the desired constancy. Roll the dough out until it is about 1/4 inch thick. Cut the dumplings into 1/2 inch wide strips that are 2 to 3 inches long.

Drop these dumplings into the boiling chicken stock to cook. Cook for 15 - 20 minutes, or until the dumplings are no longer doughy. Add the shredded chicken back to the cooking pot. Add the half and half. Cook for ??? more minutes, stirring occasionally. Taste and season with more salt and pepper as needed. Serve.