Chicken and Dumplings IV

Ingredients

• 6 skinless , boneless chicken breast halves
• 6 cups water
• 1 tablespoon butter
• salt and pepper to taste
• 2 cups all-purpose baking mix
• 0.67 cups milk
• 0.5 cups all-purpose flour
• 0.5 cups cold water

Instructions

1. 1

   In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink. Remove chicken, cool and shred.

2. 2

   Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes.

3. 3

   In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.

4. 4

   Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.