 |
Chicken and Dumplings
6 1/2 cups Water Divided
8 Oz. Chicken Breast
Halves
1 1/2 c Sliced Mushrooms
3/4 cup Diced Carrots
2 tb Chopped Onion
3/4 ts Poultry Seasoning
1/2 ts Salt
1/2 ts Pepper
1 ts Lemon Juice
4 Drops Hot Sauce
1 cloves Garlic Minced
1 1/4 cups + 2 T. Flour, Divided
1 ts Baking Powder
1/2 cup Skim Milk
Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A
Large Dutch Oven. Bring To A Boil; Cover. Reduce Heat & Simmer
45 Min. OR Until Chicken Is Tender. Remove Chicken From Broth
& Let Each Cool Separately. Discard Bones & Skin.
Cut Chicken
Into Bite Size & Add To Vegetable Mixture. Cover & Chill 8 Hours.
Skim Fat From Broth & Discard. Stir in Poultry Seasoning, Salt,
Pepper, Lemon Juice, Hot Sauce & Garlic.
Combine 1/4 C. Plus 2 T. Flour & Remaining 1/2 C. Water; Stir
Well.
Bring Chicken Mixture To A Boil; Stir in Flour Mixture.
Reduce Heat & Simmer Uncovered 35 Min. OR Until Thickened.
Combine Remaining 1 C. Flour & Baking Powder. Add Milk,
Stirring Just Until Dry Ingredients Are Moistened. Drop Batter By Teaspoonfuls Into Boiling Broth; Cover. Reduce Heat And Simmer
15 Min. OR Until Dumplings Are Tender.
Can't Find What You Want? Try Here:
|
|
|
|
|
|
