Dumplings With Chicken

• 2 bone-in chicken breast halves (8 ounces each)
• 1/3 cup all-purpose flour
• 2 teaspoons canola oil
• 1 celery rib, cut into 1-inch pieces
• 1 medium carrot, cut into 1-inch pieces
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/8 teaspoon pepper
• 6 to 8 cups water
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons beaten egg
• 4-1/2 teaspoons all-purpose flour
• 1/4 teaspoon salt
• 3 tablespoons water

1. Coat chicken with flour. In a large saucepan, brown chicken in oil. Add celery, carrot, parsley, salt, garlic powder, thyme and pepper. Add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until chicken is tender. Remove chicken and vegetables to a serving dish; keep warm.
2. Set aside 1/4 cup broth; cool. Bring remaining broth to a simmer. For dumplings, combine the flour, baking powder and salt; stir in egg and reserved broth just until moistened. Drop batter in four mounds onto simmering broth. Cover and simmer for 5-7 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Remove dumplings and keep warm.
3. For gravy, transfer 1-1/3 cups broth to a small saucepan (save remaining broth for another use). Bring to a boil. Combine the flour, salt and water until smooth; stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken, vegetables and dumplings. Serve immediately.

chicken, flour, canola oil, celery, carrot, parsley, salt, garlic, thyme, pepper, water, allpurpose, baking powder, salt, beaten egg, flour, salt, water

Taken from www.tasteofhome.com/recipes/dumplings-with-chicken/ (may not work)