Dazzlin' Chicken -n- Dumplin's Recipe

Place the chicken breasts into a large soup pot cover with water and sprinkle in the salt black pepper and sage. Bring to a boil over medium heat then reduce heat and simmer until the chicken is no longer pink inside about 30 minutes. Remove the chicken to a bowl and let cool; shred chicken when cooled.

While chicken is cooling bring the chicken broth left in the pot back to a boil over medium heat and stir in the celery onion powder and garlic powder. Reduce heat to a simmer and cook until the celery is tender about 20 minutes.

Meanwhile whisk 1 cup of all-purpose flour the whole wheat flour salt and baking powder together in a mixing bowl. Stir in the cream to make a dough. Sprinkle a work surface with the remaining 1/4 cup of flour and roll the dough out about 1/4-inch thick. Using a pizza cutter cut the dough into 1 1/2 inch squares. Toss the dumplings in the flour on the work surface.

Drop the dumplings a few at a time into the simmering broth. Stir frequently to keep them from sticking to the bottom; allow to simmer until the dumplings puff up and the broth thickens about 30 minutes; stir in the cooked shredded chicken and parsley. Bring back to a boil and serve hot in bowls.