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ISO: Not exactly gourmet..but I need help!

Misc.

I've never made chicken and dumplings before - can't say I ever ate the dish either. But..my husband keep talking about his mothers and I would like to give the old comfort food a try. Unfortunately, I have visions of lumps of flour floating to the botttom of a pan. Whats the trick? What kind of a consistency am I going for? Not exactly gourmet, I know, but I would appreciate any input. Thanks a million!

MsgID: 083764
Shared by: teri
Board: What's For Dinner? at Recipelink.com
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