4-6 chicken breast
2 tbsp. butter
Salt to taste

Cover chicken with water, boil until tender, then set aside until cool.

DUMPLINGS:

2 c. plain flour
3/4 tsp. salt
1/8 c. shortening, softened
1/2 c. broth from which chicken was cooked

Combine all ingredients, mix well until dry ingredients are moistened. Turn out onto a lightly floured surface, knead gently 30 seconds. Roll dough as thin as possible, cut into strips, then into 1 1/2 inches strips. Bring broth to a boil. Drop dumplings into broth. Cover and reduce heat. Simmer 10 minutes or until dumplings lose their milky color and look transparent.

Add black pepper to taste. Remove meat from bones, chop in pieces and return to pot, stir lightly.