Chicken Dumplings Recipe

Directions

Place chicken in a large saucepan, and cook over medium heat until cooked through, about 5 minutes. Remove chicken from water and let cool to room temperature. To the chicken add eggs, 1/2 cup wine, 1/2 teaspoon onion, 3 drops hot pepper sauce, 1 teaspoon parsley, sage, cayenne pepper, lemon pepper, vinegar, black pepper, and lime juice.

Toss chicken with egg mixture, wine mixture and garlic powder. Let chicken cool wrapped in plastic wrap.

Remove chicken from saucepan and cut into florets. Drain excess fat from pan. Place chicken into a large pot, and bring to a boil. Add water to pan. Bring to a boil, stirring frequently.

Arrange chicken pieces on bottom of plastic wrap, and top with brown rice. Continue to cook over medium heat until heated through.

Meanwhile, heat 1 1 (10 ounce) package frozen chopped spinach in microwave for 10 minutes. Drain spinach and reserve.

Scrub excess fat from skillet. In a medium bowl, cream together the butter and lemon butter. Beat in flour, salt, thyme, red pepper, chicken, and spinach. Stir in 1 cup red cabbage, 1 cup sliced mushrooms, mushrooms, onion, celery, celery, parsley, garlic powder, vinegar, pepper, bread cubes, parsley and thyme. Toss well.

Heat skillet over medium-high heat. Brush butter mixture on chicken pieces. Cook 8 to 10 minutes, until chicken is no longer pink and juices run clear. Remove chicken from pan and shred with metal sieves.

Return pan to heat, and cook until heated through. Stir in soy sauce, wine, cabbage, mushrooms, onions, celery, celery, parsley, garlic powder, vinegar, pepper, sliced mushrooms.