Chicken and Dumplings
This crowd-pleasing chicken favorite has a healthier profile, thanks to low-fat milk and white whole-wheat flour in the comforting dumplings.
Dovetailing Tip: Remove the leftover chicken from day 1 from the bone and either cut in chunks or shred to to use in todays chicken and dumpling recipe.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 tablespoon | extra-virgin olive oil |
| 1 pound | boneless, skinless chicken breast, cut into 1-inch chunks |
| kosher salt and freshly ground black pepper | |
| kosher salt and freshly ground black pepper | |
| ounce | one 20- package peeled and diced butternut squash |
| 4 stalks | celery, finely chopped |
| 1 | medium onion, finely chopped |
| 2 cups | lower-sodium chicken broth |
| 2 sprigs | dill plus 2 tablespoons chopped fresh dill |
| 1/2 cup | white whole wheat flour |
| 1 teaspoon | baking soda |
| 1 tablespoon | cold unsalted butter, cut up |
| 1/4 cup | lowfat (1-percent) milk |
| 1 cup | frozen peas, thawed |
Directions:
Heat the oil in a large saucepan over medium-high heat until hot. Sprinkle the chicken with 1/4 teaspoon each salt and pepper and add to the hot oil. Cook, stirring, until the chicken is no longer pink on the outside but is not cooked through, about 2 minutes. Transfer to a bowl with a slotted spoon, reserving the oil in the pan.
Stir in the squash, celery and onions and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the broth, dill sprigs and 3 cups water. Bring to a boil, and then reduce the heat to medium to maintain a steady simmer. Simmer until a knife easily pierces through the squash, about 15 minutes.
Meanwhile, whisk together the flour, baking soda, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl. With your fingertips, cut the butter into the flour until the mixture forms coarse crumbs. Stir in the milk just until a dough forms.
Stir the chicken and peas into the broth and bring to a simmer. Drop the dough into the simmering broth by teaspoons, spacing them evenly to make about 16 dumplings. Cover and simmer on medium low for 5 minutes. Uncover and simmer until the dumplings are cooked through, about 3 minutes. Discard the dill sprigs. Top with chopped dill and serve.
Source: foodnetwork.com
