This recipes come from one of my most often used cookbooks -- a collection of chicken recipes. Boneless chicken breasts and thighs are a staple in my kitchen and this one is long on flavor while still keeping health in mind.
- 1⁄4 cup flour
- 1⁄2 cup evaporated skim milk
- 1⁄2 teaspoon hot sauce
- 1⁄4 teaspoon salt
- 1 teaspoon olive oil
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1 cup baby carrots, split lengthwise
- 3⁄4 cup boneless skinless chicken thighs, cut into 3/4 inch pieces (you can use breasts but the final dish will be a bit drier)
- 1⁄2 teaspoon italian seasoning
- 1 (14 ounce) can fat free chicken broth
- 1⁄3 cup water
- 1 cup frozen peas
- 3⁄4 cup skim milk
- 4 scallions, chopped
- 1⁄2 cup plain breadcrumbs
- 2 teaspoons baking powder
- 1 teaspoon dry mustard
- 1 cup all-purpose flour
- In a small bowl whisk together the flour, evaporated milk, hot sauce and salt until well blended. Reserve.
- In a large non-stick skillet, heat 1 teaspoon of oil over medium heat. Add the celery, onions and carrots. Cook for 8 minutes until the vegetables soften. Add the chicken and Italian seasoning and cook 4-5 minutes until the chicken is opaque.
- Add the broth and water and bring to a simmer. Whisk the milk and flour mix one last time and stir into the skillet. Let the pan return to a simmer and cook an additional 3 minutes until the liquid is somewhat thickened.
- Add peas.
- Meanwhile, in a medum bowl mix together the tablespoon of oil, skim milk and scallions together. Stir in 1 cup flour breadcrumbs, baking powder and mustard.
- With a large spoon, drop the dough by spoonfuls (12 in all) onto the top of the simmering stew. If possible oplace the dumplings 1 inch apart. Cover and cook for 8 minutes. Resist the urge to lift the lid as that toughens the dumplings.
Toni - Another winner in our house! Very easy and delicious! Served it over noodles instead of with the dumplings. (I had a craving) and it was fantastic! Would also be a great filling for pot pie!
This had a great taste and it's the first time my dumplings have come out light and fluffy, but it took them about 15 minutes to cook through, and by that time the bottom of my pan had burned some and there was very little stew remaining. I'll make this again, but I'll double or triple the stew.
This was totally yummy! I was confused in the directions to add the 1 T oil to the dumpling mix bc it isnt listed. I left it out but they still came out ok. Make sure to add it bc it would make the dumplings lighter- mine were on the heavy side. Great twist on the same old chicken 'n dumplin's. Thanks for another great recipe Toni!