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Skillet Chicken and Dumplings

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Rate this recipe 5/5 (3 Votes)
Skillet Chicken and Dumplings 1 Picture

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

Details

Servings 6

Preparation

Step 1

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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