Saturday, March 27, 2010

Chicken and Dumplings

I loved this dish... Chris thought it was a little oniony, mainly the amount of leeks, but i LOVED it and LOVED it left over! UMMMMM!
1 1/4 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch pieces
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
2 Tbsp all-purpose flour
1/2 tsp table salt
1/4 tsp black pepper
2 tsp vegetable oil
4 medium leek(s), white and light green parts only), thinly sliced
4 medium shallot(s), thinly sliced
2 medium carrot(s), sliced into thin rounds
2 medium celery, stalks, sliced
1 piece(s) bay leaf
1 tsp thyme
2 1/2 cup(s) fat-free chicken broth
2 Tbsp all-purpose flour
2 Tbsp uncooked cornmeal
3/4 tsp baking powder
1/4 tsp table salt
1 1/2 tsp parsley, minced
1/4 cup(s) 1% low-fat milk
1/2 cup(s) apple juice
1/2 cup(s) frozen green peas, thawed

Season chicken with 1/8 teaspoon each salt and pepper. Mix flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle chicken with 1 tablespoon of seasoned flour. In a large skillet, heat oil and lightly brown chicken. Remove from pan.

In the same skillet, sauté leeks and shallots until lightly golden, about 3 minutes. Add carrots, celery, bay leaf and thyme and cook another 3 minutes. Stir in remaining tablespoon of seasoned flour and it cook until it begins to color, about 1 minute. Pour in chicken broth and apple juice. Return chicken to pot. Bring to boil; reduce heat and simmer, partially covered, until chicken is cooked through, 5 to 7 minutes.

Meanwhile to make dumplings, sift 2 tablespoons flour, cornmeal, baking powder and 1/4 teaspoon salt together into a bowl. Stir in parsley. With a fork, stir in milk until dough just comes together. Drop dumpling mixture with a teaspoon into chicken mixture. Simmer, covered, about 6 to 8 minutes. Add peas, and cook until dumplings are done, another 2 to 4 minutes. Serve in six 1-cup portions.

6 servings, 4pts

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