Salt and pepper chicken breasts on both sides
Heat a large skillet over medium-high heat. Add bacon grease.
Brown chicken on both side in hot bacon grease.
Do not cook all the way through but do form a good brown crust.
Remove chicken breasts to meat cutting board to cool (they are will raw inside!).
Dump chopped Vidalia onion into pan grease and cook on medium for 15 minutes or until golden brown. Use a flat edges wooden spoon to scrape up any brown bits.
When onions are caramelized, add in black pepper and cook in hot grease for 1 minute, or until very fragrant.
Add in white wine, scraping up any bits. Reduce wine by half.
Add in chicken broth and Worcestershire sauce and bring to a low simmer.
Cut chicken breasts into cubes, add into stock. Simmer for 15 minutes to cook.
Turn fire up to medium high. Remove dumplings from freezer, and place one by one into simmering stock. Stir to prevent clumping.
Cook for 10 minutes, or until all dumplings are floating and slightly puffed.
Add more salt and pepper if you want. Stir in the fresh parsley right before serving, saving some to place on each bowl.