Dawn’s Chicken and Dumplings

3 boneless, skinless chicken breasts, cubed (about 2 pounds)
6 cups of chicken broth
bouquet garni (parsley, thyme, bay leaf, peppercorns tied together in cheesecloth)
2 cups flour
2 tablespoons Parmesan cheese, grated
1 tablespoon baking powder
salt, pepper
1 cup while milk
3 tablespoons butter

Cook the chicken:
Put the chicken in a large saucepan and pour over the chicken broth. Add the bouquet garni. Bring to a boil over hight heat, then decrease heat to low. Simmer, skimming off the foam, until the chicken is tender, about 12 minutes. Transfer the poached chicken to a warm plate. Cover the pan of broth and set aside.

Prepare the dumplings:
In a medium bowl, combine the flour, cheese, baking powder, and 3/4 teaspoon salt.
In a small saucepan, bring the milk and butter to a simmer over low heat. Sprinkle with a little black pepper. Add the milk mixture to the dry ingredients and stir to combine.

Bring the pan of reserved chicken broth to a boil. Drop the dumplings into the broth using a tablespoon. Cover and simmer for about 20 minutes.

Assemble
Add the chicken back into the large saucepan and cook for another 5 minutes.

Ladle into shallow bowls to serve.

Family Recipes