Skillet Chicken and Dumplings

Photo by PineyCook

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    lemon

  • 2

    teaspoon(s) olive oil

  • 1 1/4

    pound(s) (about 4 medium) skinless, boneless chicken-breast halves, cut into 1-inch pieces

  • 2

    medium carrots, cut into 1/2-inch pieces

  • 1

    medium onion, finely chopped

  • 1

    medium celery stalk, thinly sliced

  • 1

    can(s) (14 1/2 ounces) fat-free chicken broth

  • 1/2

    teaspoon(s) salt

  • 1/4

    teaspoon(s) dried thyme

  • 1/8

    teaspoon(s) ground black pepper

  • 3

    tablespoon(s) cornstarch

  • 1 1/2

    cup(s) nonfat (skim) milk

  • 1

    cup(s) frozen peas

  • Light and Lumpy Dumplings

  • 2

    cups flour

  • 1

    Tbs baking powder

  • 1/2

    tsp salt

  • 2

    Tbs chopped parsley

  • 1/4

    cup solid white vegetable shortening

  • 1

    cup milk

Directions

From lemon, with vegetable peeler, remove 3 strips peel (3-inch by 1-inch each); set aside. In deep nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until hot. Add half of chicken and cook 3 to 5 minutes or until golden, stirring occasionally. Transfer chicken to plate; repeat with remaining chicken. Set aside. In same skillet, heat remaining 1 teaspoon oil; add carrots, onion, and celery and cook 5 minutes over medium-high heat, stirring occasionally. Add broth, salt, thyme, pepper, and lemon peel; heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender. Meanwhile, in medium bowl, with wire whisk, mix cornstarch and 1 1/2 cups milk until smooth. Prepare Light and Lumpy Dumplings and set dough aside: Mix together flour, baking powder, salt, and parsley in a large bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbles. With a fork, lightly mix in the milk to form a soft dough, stirring as little as possible. Stir cornstarch mixture into skillet; heat to boiling over medium-high heat. Boil 1 minute, stirring. Add chicken and peas; heat to boiling. Remove lemon peel and discard. Drop dough by tablespoons over chicken mixture. Reduce heat to medium-low; simmer 12 minutes. Cover skillet and simmer for an additional 12 minutes or until dumplings are cooked through.

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