3 boneless, skinless chicken breasts, boiled
2 c. all-purpose White Lily flour
1/4 c. Crisco
3/4 c. hot water

Blend flour, Crisco and hot water with pastry blender. Roll dough or floured pastry cloth very thin. Cut with pizza cutter into 1-inch strips. Drop into boiling chicken broth; add salt and black pepper to taste. Add chopped chicken breasts. Cook until dumplings are fluffy on medium-low heat.