30 Minute Chicken and Dumplings Recipe
it in my file for a long. The outcome was excellent.
Since I couldn't get the jiffy mix where I lived, I prepared roughly six biscuits using a made-from-scratch recipe.
The chilled biscuits might also work, in my opinion.
Otherwise, I pretty much followed the recipe perfectly.
Ingredients
o 1 1⁄2lbs chicken breast
tenders
o
1tablespoon olive oil, 1 turn of the
pan
o
2tablespoons butter
o
1russet potato, peeled and
diced
o
2medium carrots, peeled and diced
or thinly sliced
o
1medium onion, chopped
o
1stalk celery, diced
o
1bay leaf, fresh or dried
o
salt &
freshly ground black pepper
o
1teaspoon poultry seasoning,
1/3 palm full
o
2tablespoons flour, a handful
o
1quart chicken broth or 1
quart chicken stock, canned or pape
o
r
container,preferred brand kitchen basics
o
1(8 ounce)
box biscuit mix (preferred
brand Jiffy Mix)
o
1⁄2cup warm water
o
2tablespoons flat leaf parsley,
handful,chopped
o
1cup frozen green pea
directions
· Set aside the tenders after chopping them into small pieces.
· Hands should be cleaned.
· On the stove, place a big saucepan over medium-high heat.
· Cook, stirring often, for 5 minutes after adding the oil, butter, veggies, and bay leaf.
·
Add chicken spice, salt, and pepper to the mixture.
· Cook for two minutes after adding the flour to the pan.
· Bring the stock or broth to a boil after stirring it into the kettle.
· Stir the chicken into the broth.
· In a bowl, place the biscuit mix.
· Add parsley and half a cup of heated water.
· Evenly space the dumplings in the pot by dropping tablespoonfuls of the prepared mix on top.
·
· Turn the heat down to medium-low and cover the saucepan tightly.
· Give the dumplings 8 to 10 minutes to steam.
· To slightly thicken the sauce, remove the lid and mix the chicken and dumplings.
· Serve the chicken and dumplings in shallow bowls after stirring the peas into the skillet and turning off the heat.
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