Chicken and Dumplings

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

1 1/2

  pounds

  skinless, boneless chicken breasts

2

  tablespoons

  unsalted butter

2   tablespoons   olive oil

4

  ounces

  mushroom caps -- sliced

1/2

  cup

  carrot -- diced

1/2

  cup

  celery -- diced

1

  small

  onion -- diced

1

  clove

  garlic -- minced

1

  cup

  frozen peas

64

  ounces

  low sodium chicken broth

1/4

  cup

  sherry

1/2

  teaspoon

  seasoned salt

1/4

  teaspoon

  seasoned pepper

1

  cup

 low fat evaporated milk

1

  teaspoon

  poultry seasoning homemade -- see recipe

  Dumplings

2

  cups

  all-purpose flour

1/2

  cup

  yellow cornmeal -- finely ground

1

  teaspoon

  baking powder

1

  teaspoon

  baking soda

1/2

  teaspoon

  salt

1 1/2

  cups

  buttermilk

Melt butter with olive oil in large Dutch oven and heat to medium-high. Add chicken and brown on both sides. Remove chicken to plate.

Drain excess fat. Add mushrooms, celery, carrots, peas, and onion. Cooked until softened and starting to brown.

Add garlic and cook for 30 seconds.

Add sherry and cook stirring up all the browned bits.

Add salt, pepper. poultry seasoning, and broth to pan. Bring to a boil. Reduce heat. Add chicken and cover pot and cook for 20 minutes or until chicken is cooked through.

Remove chicken to a plate to cool and shred chicken into bite size pieces.

To make dumplings sift together dry ingredients. Add buttermilk and stir gently to combine.

Add chicken back to pot along with milk. Stir to combine. Bring back up to a simmer. Reduce heat.

Drop dough on top of soup. Wrap a kitchen towel around lid and partially cover and simmer for 35 minutes.


Notes:
The towel will absorb the steam condensation so it doesn't drip back on the dumplings. You can use store bought seasoning.

Makes 10 servings.

Per Serving: 324 Calories; 8g Fat (23.5% calories from fat); 25g Protein; 35g Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 760mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

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