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, thawedRecipe
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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