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    Chicken and Dumplings


    Source of Recipe


    Thereshope

    List of Ingredients




    1 1/4 pound chicken breast, uncooked, boneless, skinless, cut into 1-inch pieces
    1/8 tsp table salt, or to taste
    1/8 tsp black pepper, or to taste
    2 Tbsp all-purpose flour
    1/2 tsp table salt
    1/4 tsp black pepper
    2 tsp vegetable oil
    4 medium leek(s), white and light green parts only), thinly sliced
    4 medium shallot(s), thinly sliced
    2 medium carrot(s), sliced into thin rounds
    2 medium celery, stalks, sliced
    1 piece bay leaf
    1 tsp thyme
    2 1/2 cup fat-free chicken broth
    2 Tbsp all-purpose flour
    2 Tbsp uncooked cornmeal
    3/4 tsp baking powder
    1/4 tsp table salt
    1 1/2 tsp parsley, minced
    1/4 cup 1% low-fat milk
    1/2 cup apple juice
    1/2 cup frozen green peas, thawed

    Recipe



    Season chicken with 1/8 teaspoon each salt and pepper. Mix flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle chicken with 1 tablespoon of seasoned flour. In a large skillet, heat oil and lightly brown chicken. Remove from pan.

    In the same skillet, sauté leeks and shallots until lightly golden, about 3 minutes. Add carrots, celery, bay leaf and thyme and cook another 3 minutes. Stir in remaining tablespoon of seasoned flour and it cook until it begins to color, about 1 minute. Pour in chicken broth and apple juice. Return chicken to pot. Bring to boil; reduce heat and simmer, partially covered, until chicken is cooked through, 5 to 7 minutes.

    Meanwhile to make dumplings, sift 2 tablespoons flour, cornmeal, baking powder and 1/4 teaspoon salt together into a bowl. Stir in parsley. With a fork, stir in milk until dough just comes together. Drop dumpling mixture with a teaspoon into chicken mixture. Simmer, covered, about 6 to 8 minutes. Add peas, and cook until dumplings are done, another 2 to 4 minutes.

 

 

 


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