Categories: Chicken, Main Dish, Rachael Ray
Ingredients
- 1 1/2 lbs chicken breast tenders
- 1 tablespoon olive oil , 1 turn of the pan
- 2 tablespoons butter
- 1 russet potato , peeled and diced
- 2 medium carrots , peeled and diced or thinly sliced
- 1 medium onion , chopped
- 1 stalk celery , diced
- 1 bay leaf , fresh or dried
- salt & freshly ground black pepper
- 1 teaspoon poultry seasoning , 1/3 palm full
- 2 tablespoons flour , a handful
- 1 quart chicken broth or 1 quart chicken stock , canned or paper container,preferred brand kitchen basics
- 1 (8 ounce) box biscuit mix (preferred brand Jiffy Mix)
- 1/2 cup warm water
- 2 tablespoons flat leaf parsley , handful,chopped
- 1 cup frozen green pea
Directions
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Dice tenders into bite size pieces and set aside.
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Wash hands.
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Place a large pot on stove over medium high heat.
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Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently.
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Season mixture with salt, pepper and poultry seasoning.
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Add flour to the pan and cook 2 minutes.
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Stir broth or stock to the pot and bring to a boil.
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Add chicken to the broth and stir.
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Place biscuit mix in a bowl.
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Combine with 1/2 cup warm water and parsley.
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Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly.
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Cover pot tightly and reduce heat to medium low.
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Steam dumplings 8 to 10 minutes.
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Remove cover and stir chicken and dumplings to thicken sauce a bit.
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Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.