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.

Steps

In a small bowl whisk together the flour , evaporated milk , hot sauce and salt until well blended.

Reserve.

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.

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.

Add peas.

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.

With a large spoon , drop the dough by spoonfuls 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.

Ingredients

flour, evaporated skim milk, hot sauce, salt, olive oil, celery, onion, baby carrots, boneless skinless chicken thighs, italian seasoning, fat free chicken broth, water, frozen peas, skim milk, scallions, plain breadcrumbs, baking powder, dry mustard, all-purpose flour