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Quick Chicken and Dumplings

Source of Recipe


Adapted from "The 5 in 10 Chicken Breast Cookbook"






List of Ingredients



• 1-1/4 cups chicken broth, divided
  
• 2 Tbsp flour
  
• 2 Tbsp water
  
• 2 Tbsp lemon juice
  
• 2 Tbsp butter or margarine
  
• 1-1/2 to 2 tsp dried dill weed
  
• 1/4 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 1 (1-lb.) pkg. frozen mixed vegetables (do not defrost)
  
• 1 lb. skinless and boneless chicken breasts, cut into 1-inch chunks
  
• 1 (10-ounce) tube refrigerated buttermilk biscuit dough, separated into individual biscuits
  






Instructions



1. Whisk together 1/4 cup chicken broth, flour, water and lemon juice.
   
   
2. In a deep pan with a lid, such as a Dutch oven, combine 1 cup chicken broth, butter or margarine, dill, salt and pepper; bring to a boil. Whisk in broth-flour mixture and boil 2 minutes.
   
   
3. Add the frozen vegetables and chicken and bring back to a boil. Stir 1 minute. Top with the biscuits and bring to a boil. Cover and reduce the heat to medium-low. Cook 15 minutes. Do not uncover during the cooking time.
   
   Serve the chicken and dumplings in shallow bowls.
   
   Makes 4 servings;
   Approximate Prep Time: 5 minutes.