Creamy Chicken and Dumplings
1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 3/4 cups water
1 cup milk
1 (1 ounce) envelope chicken gravy mix
2 teaspoons chopped fresh marjoram
OR
3/4 teaspoon dried marjoram leaves
1/2 teaspoon salt
1 (16 ounce) bag frozen broccoli, cauliflower and carrots
Dumplings — (below)
DUMPLINGS
1 2/3 cups Bisquick® Original baking mix
1/2 cup milk
If the chicken is frozen, place it in the refrigerator the night before
you plan to use it or for at least 12 hours. Cut and discard fat from
chicken with kitchen scissors or knife. Rinse chicken under cold water,
and pat dry with paper towels. Cut chicken into 1-inch pieces.
Heat the oil in the Dutch oven over medium heat. Cook chicken in oil 5 to
7 minutes, stirring frequently, until golden brown. Remove the Dutch oven
from the heat.
Stir in the water, milk, gravy mix (dry), marjoram, salt and frozen
vegetables. Although thawing the vegetables is not necessary, stir them
into the chicken mixture to allow them to cook uniformly.
Heat chicken mixture to boiling over high heat. Once mixture is boiling,
reduce heat just enough so mixture bubbles gently.
Prepare Dumplings. With the chicken mixture boiling gently with bubbles
breaking the surface continually, drop the dumpling dough by 12 spoonfuls
onto hot chicken mixture. The dumplings will cook completely through when
they are dropped onto the chicken mixture rather than into the liquid. If
they are dropped directly into the liquid, the dumplings will be doughy
and will not cook through.
Cook uncovered 10 minutes. Cover and cook 10 minutes longer.
DUMPLINGS:
Mix baking mix and milk in small or medium bowl with a fork until baking
mix is completely moistened and a soft dough forms.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:30″
Per serving: 476 Calories (kcal); 15g Total Fat; (28% calories from fat); 35g Protein; 47g Carbohydrate; 78mg Cholesterol; 1395mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: Dutch oven (about 4-quart size) or 3-quart
saucepan
Tips
You can substitute 1 pound skinless, boneless chicken thighs for
the chicken breast halves.
For recipe success, mix the dumpling dough only until the baking
mix and milk form a soft dough; overmixing will cause tough
dumplings.
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