Chicken and Quick Dumplings
Ingredients (Serves 4)
- 12 oz. boneless, skinless chicken breast, cubed
- 1 tbsp. olive oil
- 2 cups mixed vegetables (corn, peas, carrots, green and/or lima beans, etc.), canned, frozen or fresh
- 4 cups low sodium chicken broth
- 2 cups dry biscuit mix
- 2/3 cup skim milk
- Salt and pepper to taste
- In a large Dutch oven (large sauce pan), heat the olive oil over medium heat. Add the cubed chicken breast and cook for 4-5 minutes, until the outside of the chicken turns white. Toss constantly to prevent burning.
- Pour the chicken broth into the pot with the chicken and turn the heat up to medium-high. Add the vegetables.
- While the mixture comes to a boil, make the dumpling batter by adding the biscuit mix to a medium-sized bowl. Add the milk and toss with a fork until all the dry mix is dampened.
- Drop the mixture by heaping tablespoons into the boiling broth. Make sure the dumplings don't touch each other or drop them onto one another.
- Reduce the heat to medium and cook for 10 minutes. Stir gently on occasion to prevent the dumplings from touching or sticking to the bottom. Cover and reduce heat to medium-low. Cook for an additional 10 minutes.
- If using fresh or frozen vegetables, microwave for 6-8 minutes before adding to the broth. Do this before beginning step 1.
- Cooked leftover or rotisserie chicken can be used. Just skip step 1 and add it with step 2.
- Add a couple of dashes of poultry seasoning to the dumpling batter for a little taste of "Thanksgiving."