A perfect cold weather dish.

• Cut chicken breast into 1/2" cubes and place in medium size bowl and flour, salt and pepper. Mix well to completely coat all the pieces,
  
• Place olive oil in a Dutch oven over medium heat. Once the oil is hot, add the floured chicken breast.
  
• Once browned on all sides, add the diced onion and continue to cook for approximately 5 minutes.
  
• Pour in chicken broth and heat until it starts to boil. Reduce heat and simmer for 1 hour.
  

Make Dumplings

• In a large mixing bowl add flour, baking powder, salt, pepper and softened butter,
  
• Mix with a fork or pastry blender until blended to look like coarse cornmeal.
  
• Once chicken has cooked four 1 hour remove 1 cup of broth and place into the refridgerator until cooled slighty. Slowly blend cooled chicken stock into flour mixture until does comes together into a firm ball.
  
• Place a pastry mat onto counter and flour lightly all over.
  
• Flaten dough ball and using a rolling pin roll dough out evenly until its approximately 1/8' thick.
  
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• Using a sharp knife cut rolled dumplings into approximately 1" squares. Let cut dumpling rest for 1/2 hour.
  

Cook dumplings

• After dumplings have rested carefully pick up dumplings and place into chicken and stock. Use a spoon to push them down into the liquid in order to cover them with liquid. Repeat this process until all of the dumplings are inserted,
• Cook for about 30 minutes on low until dumplings have flattened and are no longer doughy.
  
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• Once completed let cool slightly and serve. Enjoy
  
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