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Chicken Stew With Onion Dumplings

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“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.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl whisk together the flour, evaporated milk, hot sauce and salt until well blended. Reserve.
  2. 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.
  3. 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.
  4. Add peas.
  5. 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.
  6. With a large spoon, drop the dough by spoonfuls (12 in all) 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.

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