Chicken & dumplings are the ultimate comfort food and sometimes life just calls for that!
Succulent chicken and sweet tender dumpling have a way of washing away all that stress.
Doesn’t that just look so wonderful. So stop arguing with the kids about homework. Put the dog outside and make yourself a treat! You deserve it.
Happy eating my friends!
- 1 small onion finely diced
- 2 cups celery
- 2 cups diced carrots
- 5 cups low sodium chicken broth
- 2 tablespoons butter melted
- 2 tablespoons flour
- Olive oil
- 2 large chicken breasts sliced into 6 tenders
- 1/2 cup flour
- Salt & Pepper
- 1 egg
- 2 tablespoons milk
- 1 tablespoon parsley
- 1/2 teaspoon onion powder
- 1 teaspoon dried sage
- 1 cup flour
- 2 teaspoons baking powder
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 2 tablespoons margarine
- 1/2 cup milk
- Heat 2 tablespoons olive oil in large skillet over medium heat. Saute veggies until onions start to brown on edges and carrots start to soften. Add the parsley, onion powder and dried sage. Remove from heat.
- Heat 5 cups low sodium chicken broth in large saucepan. Add veggies and cook for an additional 15 minutes.
- Combine the 2 tablespoons melted butter and 2 tablespoons flour to make roux. Add the roux to the broth mixture 1/2 teaspoon at a time and stirring well with whisk. The broth should start to thicken fairly quickly.
- Salt & pepper both sides of the chicken. Mix egg and milk in shallow bowl. Dip each piece of chicken in the egg mixture then in the flour. Repeat back in the egg mixture and then in flour. Heat 1 tablespoon olive oil & 1 tablespoon butter in skillet and brown all sides of the chicken. Remove from heat and place in oven on warm.
- For dumplings mix flour, baking powder, sugar and salt. Cut in butter with pastry cutter. When crumbly add milk and stir just until combined. Drop by small spoonfuls into simmering stew. Cover and cook for 15 minutes without removing the lid.
- Slice chicken and serve right in the bowl next to the dumpling stew.