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Chicken with Cornmeal Dumplings




Source of Recipe


Better Homes & Gardens magazine


List of Ingredients




1/2 cup all-purpose flour
1/2 tsp. ground sage
1/4 tsp. each salt and pepper
12 oz. skinless, boneless chicken breast halves
2 Tbsp. cooking oil
2 cups frozen mixed vegetables
14 0z. can reduced-sodium chicken broth
1/2 cup milk
11.5 oz. pkg. refrigerated corn bread twists
1/2 cup shredded Mexican cheese blend

Recipe



Preheat oven to 450 degrees.
In resealable bag combine flour, sage and 1/4 tsp. each salt and pepper.
Cut chicken in bite-size pieces.
Add to bag.
Coat.
In skillet over medium-high heat stir and brown chicken in hot oil for 2 minutes.
In colander, run cold water over vegetables.
Add vegetables alond with broth and milk to chicken.
Bring to boiling.
Stir.
Divide chicken-vegetable mixture among four small baking dishes.
Seperate corn bread strips.
Place four strips over chicken-vegetable mixture in each dish.
Sprinkle with cheese.
Bake 9-10 minutes.