Recipe by justcallmetoni
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.
Top Review by DiWriter
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!
- 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
Directions See How It's Made
- 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.