Chicken and Dumplings

From: Judy Pennington

Boneless, skinless chicken breast

Salt and pepper

For Dumplings:

2 cups plain flour

1 tsp. salt

½ cup shortening

½ cup ice water

Boil chicken, reserving broth. For dumplings combine flour, salt, and shortening. Add ice water and work lightly until dough holds together. Roll out dough as if for pie crust. Cut into strips one inch by one inch. Place broth from cooked chicken in a saucepan. Season to taste with salt and pepper. Bring to a boil. Drop dumplings into boiling broth. Turn heat down and simmer 15 minutes, uncovered. Dumplings will come to the top.