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Creamy Chicken with Corn




Source of Recipe


Unknown


List of Ingredients




Pressure Cooker Creamy Chicken with Cornmeal Dumplings


12 ounces skinless, boneless chicken breast halves
2 cups desired fresh vegetables, such as chopped carrots, chopped
turnip, chopped rutabaga, chopped onion, and/or green beans cut into 1-inch pieces
1 9-ounce package frozen whole kernel corn
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon dry mustard
1/8 teaspoon black pepper
1 cup vegetable broth or water
1/3 cup all-purpose flour
1/3 cup yellow cornmeal
1 teaspoon baking powder
1/8 teaspoon salt
Dash black pepper
1/4 cup milk
2 tablespoons cooking oil
1/4 cup all-purpose flour
3/4 cup milk

Recipe




1. Cut chicken into 3/4-inch pieces. In a 4- or 6-quart pressure cooker combine chicken, desired vegetables, corn, garlic, 1/2 teaspoon salt, basil, mustard, 1/8 teaspoon black pepper, and vegetable broth or water.

2. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 3 minutes.

3. While mixture cooks, in a small bowl stir together the 1/3 cup flour, cornmeal, baking powder, the 1/8 teaspoon salt, and dash black pepper. Combine the 1/4 cup milk and cooking oil; add to flour mixture, stirring just until combined.

4. Quick-release the pressure. Carefully remove lid.

5. In a small mixing bowl stir together the 1/4 cup flour and the 3/4 cup milk; add to the pressure cooker. Cook and stir over medium heat until thickened and bubbly. Drop dumpling batter from a tablespoon to make 4 mounds atop bubbling chicken mixture. Cover loosely (do not lock lid) and simmer for 10 to 12 minutes or until a wooden toothpick inserted near center of dumpling comes out clean. Makes 4 main-dish servings.