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1
NOTE: IF USING SALTED BUTTER, USE TWO 14.5 OUNCE CANS CHICKEN BROTH PLUS TWO CUPS WATER. (STEP ONE): Chop deboned skinless chicken into bite-sized pieces; set aside.
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2
MELT 1/2 cup (1 stick) unsalted butter in a large saucepan over medium-low heat. Add 1/2 cup all-purpose flour and cook until bubbly and light golden, stirring often for 2 minutes. Stir in the broth and seasonings. Bring mixture to boiling then reduce heat to medium. Add chunked or diced chicken; stir.
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3
COMBINE the dumpling dough ingredients, stirring only until soft dough forms (do not overmix). Drop dough quickly by teaspoons in a single layer over surface of bubbling gravy on one half of large saucepan (do not roll or press dough, or submerge beneath the gravy). Simmer mixture UNCOVERED for 10 minutes.
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4
GARNISH tops of dumplings with parsley or chives.
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5
COVER then reduce heat to medium-low.
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6
SIMMER covered for 10 additional minutes; UNCOVER and remove from heat.
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7
LIFT out dumplings individually using a small slotted spoon, placing them onto a plate, leaving dumplings garnished side-up.
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8
STIR chicken and gravy using a wooden spoon (gently scraping bottom of saucepan while stirring).
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9
LADLE the chicken/gravy mixture into bowls, then arrange dumplings over the top.
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10
SERVE and enjoy.
