Chicken and Dumplings for Two |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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I think I saw this in Cooking Light - the library's copier was broken, so I scribbled down the ingredients and directions on a slip of paper. I don't usually have celery, so used green beans and added a teaspoonful or so of dry celery leaves for flavor. I've also made it with leftover chicken, added mushrooms, used fresh herbs or different herbs, and made other changes on the fly. I love that it makes a small quantity for those of us with small households. Update: I recently served this over hot cooked noodles, and that was another nice way to have this dish. Ingredients:
8 ounces boneless skinless chicken thighs, cut into bite-sized pieces |
3/4 cup celery, sliced 1/4 in. thick |
1/2 cup carrot, sliced 1/4 in. thinck |
1/2 cup chopped onion |
1/8 teaspoon dried thyme |
3 parsley sprigs |
1 bay leaf |
3 cups low sodium chicken broth |
2 1/4 ounces flour, about 1/2 cup |
1 tablespoon chopped parsley |
1/4 teaspoon baking powder |
1/4 teaspoon salt |
1/4 cup low-fat milk |
Directions:
1. Heat a saucepan, spray with cooking spray, add the chicken and cook it for 4 minutes, browning well on all sides. Remove and keep warm.
2. Add the next six ingredients (celery through bay leaf) to the pan and saute until the onion is tender, about 5 minutes.
3. Return the chicken to the pan, cook 1 minute, then add the broth , bring it to a boil, cover, reduce the heat and simmer 30 minutes.
4. A few minutes before the 30 minutes are up, stir together the flour, baking powder, parsley and salt. Add the milk, stirring just until everything is moist.
5. Spoon the dough by heaping teaspoonfulls into the saucepan. Cover and simmer 10 more minutes, or until the dumplings are done.
6. Discard the parsley sprigs and serve.
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