Ingredients
-
-
1/4
-
1/2
-
1/2
-
1/4
-
1
-
2
-
1
-
1
-
3/4
-
1/2
-
1
-
1/3
-
1
-
Directions
Chicken Stew With Onion Dumplings, This recipes come from one of my most often used cookbooks — a collection of chicken recipes Boneless chicken breasts and thighs are a staple in my kitchen and this one is long on flavor while still keeping health in mind , Toni – Another winner in our house! Very easy and delicious! Served it over noodles instead of with the dumplings (I had a craving) and it was fantastic! Would also be a great filling for pot pie!, Toni – Another winner in our house! Very easy and delicious! Served it over noodles instead of with the dumplings (I had a craving) and it was fantastic! Would also be a great filling for pot pie!
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Steps
|
1
Done
|
In a Small Bowl Whisk Together the Flour, Evaporated Milk, Hot Sauce and Salt Until Well Blended. Reserve. |
|
2
Done
|
in a Large Non-Stick Skillet, Heat 1 Teaspoon of Oil Over Medium Heat. Add the Celery, Onions and Carrots. Cook For 8 Minutes Until the Vegetables Soften. Add the Chicken and Italian Seasoning and Cook 4-5 Minutes Until the Chicken Is Opaque. |
|
3
Done
|
Add the Broth and Water and Bring to a Simmer. Whisk the Milk and Flour Mix One Last Time and Stir Into the Skillet. Let the Pan Return to a Simmer and Cook an Additional 3 Minutes Until the Liquid Is Somewhat Thickened. |
|
4
Done
|
Add Peas. |
|
5
Done
|
Meanwhile, in a Medum Bowl Mix Together the Tablespoon of Oil, Skim Milk and Scallions Together. Stir in 1 Cup Flour Breadcrumbs, Baking Powder and Mustard. |
|
6
Done
|
With a Large Spoon, Drop the Dough by Spoonfuls (12 in All) Onto the Top of the Simmering Stew. If Possible Oplace the Dumplings 1 Inch Apart. Cover and Cook For 8 Minutes. Resist the Urge to Lift the Lid as That Toughens the Dumplings. |
