Chicken and Dumplings
What You Need
4 to 5 chicken breast tenders
1 tablespoon olive oil
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
2 ribs celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1/2 teaspoon poultry seasoning
2 tablespoons flour
2 14-ounce cans chicken broth
1 cup Bisquick biscuit mix
1/3 cup milk
Handful flat-leaf parsley, chopped
Cut tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and sauté 5 minutes, stirring frequently. Season mixture with salt, pepper, and poultry seasoning. Add flour to the pan and cook 2 minutes. Add broth to the pot and bring to a boil. Add chicken to the broth and stir.
Place biscuit mix in a bowl. Combine with 1/3 cup milk and parsley. Stir until soft dough forms. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. (It will make about 5 dumplings.) Cook uncovered for 10 minutes. Cover and cook 10 minutes more. Remove chicken and dumplings from heat and serve in shallow bowls. Makes 4 servings.