Chicken with Cornmeal Dumplings

By leejaywv

Ingredients

• 1/2 cup all-purpose flour
• 1/2 tsp. ground sage
• 12 oz. skinless, boneless chicken breast halves
• 2 Tbsp cooking oil
• 2 cups frozen mixed vegetables
• 1 14-oz. can reduced sodium chicken broth
• 1/2 cup milk
• 1 11.5 oz. package refrigerated corn bread twists
• 1/2 cup shredded Mexican cheese blend

Details

Servings 4

Preparation

Step 1

Preheat oven to 450 deg. In resealable bag combine flour, sage, and 1/4 tsp. each salt and pepper. Cut chicken into bite-size pieces. Add to bag; coat.

In skillet over medium-high heat stir and brown chicken in hot oil for 2 min. In colander, run cold water over vegetables. Add vegetables along with broth and milk to chicken. Bring to boiling; stir. Divide chicken-vegetable mixture among four small baking dishes. Separate corn bread strips; place four strips over chicken-vegetable mixture in each dish. Sprinkle with cheese. Bake 9-10 min.