Chicken And Dumplings

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Chicken breast tenders
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Butter
1		Russet potato - peeled, diced
2		Carrots - peeled, and (medium)
		Diced or thinly sliced
1		Onion - chopped (medium)
1		Celery rib - diced
1		Fresh or dried bay leaf
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Poultry seasoning
2 tablespoons	30ml	Flour
1		Chicken broth or stock
		= (preferred brand Kitchen Basics)
1		Small box biscuit mix
		= (preferred brand Jiffy Mix)
1/2 cup	118ml	Warm water
1		Handful flat-leaf parsley - chopped
1 cup	237ml	Frozen green peas

Recipe Instructions

Dice tenders into bite size pieces and set aside. Wash hands.

Place a large pot on stove over medium-high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.

Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium-low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B75) - from the TV FOOD NETWORK

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