This was a truly quick meal that didn’t taste quick. It makes a lot though but leftovers are always nice for breakfast!
Chicken and Dumplings
1 lb skinless boneless chicken tenderloins, cut into bite size pieces
2 Tbsp unsalted butter
3 carrots, peeled and thinly sliced
1 large sweet onion, peeled and chopped
2 Tbsp all-purpose flour
4 cups low sodium chicken broth
15 ounce can potatoes, drained and quartered
15 ounce can green beans, drained
2 tsp dried parsley
1 tsp diced dried garlic
1/2 tsp ground black pepper
1/4 tsp dried thyme
salt to taste
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1/2 cup unsalted butter, cut in small dices
1/2 cup low fat milk
In a large deep non-stick skillet melt the butter over medium high, add in the chicken and saute for 5 minutes. Toss in the carrots and onion, saute for another 10 minutes. Sprinkle the flour on and mix in, let cook for a couple minutes, stirring often. Stir in the broth and seasonings, till smooth, then add the potatoes and green beans. Let come to a boil. Test for seasonings and add more pepper if desired.
Meanwhile in a large bowl mix the flour, baking powder and salt together, add in the butter and work it into the flour with your fingers, till crumbly. Stir in the milk, adding a bit more if needed (if dry) till a soft dough emerges.
Drop the dough by spoonfuls into the bubbling stew. Cover tightly, lower the heat to low and let simmer for 10 minutes or until the dumplings look done (cut one in half to check).