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.