Ingredients: |
Ingredients: 4 organic chicken breasts boneless, skinless, and trimmed of fat
1 tablespoon olive oil
1/2 onion, finely chopped
3 stalks celery, thinly sliced
1 cup baby carrots sliced thin
1/2 cup frozen green peas
2 tablespoons fresh parsley, finely chopped or 1 tablespoon dried parsley
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
2 tablespoons butter
2 tablespoon white whole-wheat flour
1 1/2 cups reduced sodium, organic chicken broth
1/2 cup fat free half and half
1 cup low fat Bisquick mix
1/2 cup skim milk or buttermilk
1/4 teaspoon sea salt
1/2 fresh pepper©
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Directions: |
Directions:1. Place chicken breasts in saute pan and cover with water. Place over medium heat, uncovered, and cook for 10-12 minutes until chicken is poached and cooked through. Remove water and set aside to cool.
2. Heat olive oil in large pot over medium heat. Add onion, celery, and carrots, saute for 4-5 minutes until carrots are just tender.
3. Remove from heat and add frozen peas, salt, pepper, parsley and thyme.
4. Cut cooled chicken breast into bite-sized pieces and add to vegetable mixture. Set aside.
5. In small saucepan, heat butter until melted, add flour and stir well forming a paste. Add chicken broth and fat free half-and-half. Continue whisking over medium heat until just starting to thicken. Add to chicken-vegetable mixture and return to low heat and simmer for 2-3 minutes.
6. In small bowl combine Bisquick mix with milk and fork until just mixed. Drop rounded tablespoons of dough on top of chicken-vegetable mixture and cover and continue to simmer for another 7-8 minutes until dumpling is done.
7. Serve in bowls, garnish with a sprinkling of fresh parsley. |
This recipe for "Lite" Chicken and Dumplings is from