Ingredients: |
Ingredients: 1 tbsp vegetable oil 2 large whole boneless, skinless chicken breasts, cut into 1 inch pieces 2 large cloves garlic, crushed 1 16 oz jar whole onions drained 1 cp quartered medium size fresh mushrooms (4 oz) 1/4 cp butter 1/4 cp all purpose flour 1 envelope instant chicken broth 1 16 oz can whole baby carrots drained 1 9 oz package frozen peas 1 3/4 cps buttermilk baking mix 1/4 cp fresh parsley 1/2 cp milk
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Directions: |
Directions:In 12 inch skillet over medium high heat, heat vegetable oil; add chicken; cook about 5 minutes, stirring frequently until golden brown. Add garlic, onions and mushrooms; cook about 5 min. stirring frequently until vegetables are tender. Remove mixture to bowl & keep warm.
In same skillet over medium heat, melt butter; add flour; cook 5 min., stirring constantly until mixture is golden brown. Add instant chicken broth; gradually stir in 3 cps water; cook about 10 min. stirring constantly until mixture is smooth and slightly thickened. Add carrots and peas to skillet along with chicken and vegetables; bring to boil, covered.
In medium-size bowl combine baking mix and parsley. Using fork, stir in milk until just blended. Divide mixture into 8 equal round dumplings. Uncover skillet; using a tablespoon & fork, crop dumplings into boiling liquid; return to boil. Reduce heat to low; simmer, covered, 10 min until dumplings are light and fluffy and gently firm to the touch. |