Chicken and Dumplings

Water.
4 chicken breasts.
4 teaspoons chicken boullion.
1 onion, sliced.
1/4 tsp. thyme
salt & pepper
1/4 cup cold water
2 and 1/2 tsp. cornstarch.
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FOR DUMPLINGS
1 cup flour
1 and 1/2 tsp. baking powder
3 tsp. summer savory.
1/4 tsp. salt
1/8 tsp. pepper
1 egg
1/4 cup milk.
2 tsp. melted butter.

Poach the chicken in water with boullion, thyme, and onion. (This means put the chicken in a pan, put enough water in so the chicken is covered completely, and turn the heat on.) The boullion will probably turn the chicken fairly yellow, but don't let that scare you. Let it simmer 25 minutes, covered. Meanwhile, combine dry ingredients in a mixing bowl. Beat egg with butter and milk, combine with the dry stuff. Drop batter by spoonfuls into skillet. Cook over medium heat 10 minutes covered, 10 minutes uncovered.

The boring stuff:
Difficulty: 3. Getting the dumplings right can be tricky.
Takes almost an hour.
Serves four.