Hurlyburly Chicken And Dumplings

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 -1 1/2 lb chicken breast (boneless and skinless)
• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 medium russet potatoes
• 2 carrots
• 1 medium onion
• 1/2 cup frozen peas
• 1/2 cup button mushroom
• 2 celery ribs
• 2 bay leaves
• 1/2 tablespoon salt
• 2 tablespoons ground black pepper
• 1 teaspoon ground red pepper
• 2 tablespoons poultry seasoning
• 1/2 cup all-purpose flour (thickener)
• 1 quart low sodium chicken broth
• 2 teaspoons baking powder
• 1 teaspoon sugar
• 3/4 cup flour (for dumplings)
• 1 tablespoon canola oil
• 1/3 cup 1% low-fat milk

Recipe

• 1 cube chicken into 3/4" pieces.
• 2 add olive oil and butter to pan.
• 3 cook onion, potatoes, celery, and carrots over medium high flame for 5-7 minutes.
• 4 add seasonings and flour to veggies, stir, and saute an additional 2 minutes until the flour coats and is beginning to brown.
• 5 add stock.
• 6 bring to boil and add chicken. cook 4 minutes.
• 7 combine flour, baking powder, and sugar. add milk and canola oil, stirring to a very thick but wet consistency.
• 8 add peas and mushrooms.
• 9 stir pot, then drop "dumplings" by the heaping tablespoon or more into the boil. do not stir.
• 10 cover pot and reduce heat to provide a low simmer and steam dumplings about 10-15 minutes.
• 11 stir and allow ten minutes of rest to thicken.