Categories: Chicken, Main Dish, Rachael Ray

Ingredients

• 1 1/2 pounds chicken breast tenders
• 1 tablespoon olive oil, 1 turn of the pan
• 2 tablespoons butter
• 1 russet potato, peeled and diced
• 2 medium carrots, peeled and diced or thinly sliced
• 1 medium onion, chopped
• 1 rib celery, diced
• 1 bay leaf, fresh or dried
• Salt and freshly ground black pepper
• 1 teaspoon poultry seasoning, (1/3 palmful)
• 2 tablespoons flour, a handful
• 1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
• 1 small box biscuit mix (preferred brand Jiffy Mix)
• 1/2 cup warm water
• Handful flat-leaf parsley, chopped
• 1 cup frozen green peas

Directions

1. Dice tenders into bite size pieces and set aside. Wash hands.

2. Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.

3. Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low.

4. Steam dumplings 8-10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit.

5. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

Email to a friend | Print this recipe | Back