Description
This is a rachel ray recipe i had in my file for quite awhile, and had to try it recently to satisfy a craving. It turned out really well. I used made from scratch biscuit recipe as i couldn't locate the jiffy mix in my area, i made about 6 biscuits. Also, i think the refrigerated biscuits would work as well. Otherwise i followed the recipe pretty much exactly.
Ingredients
- Chicken Breast Tenders
- Olive Oil
- Butter
- Russet Potato
- Carrots
- Onion
- Celery
- Bay Leaf
- Salt & Freshly Ground Black Pepper
- Poultry Seasoning
- Flour
- Chicken Broth
- Biscuit Mix
- Warm Water
- Flat Leaf Parsley
- Frozen Green Pea
Instructions
- Dice tenders into bite size pieces and set aside
- Wash hands
- Place a large pot on stove over medium high heat
- Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently
- Season mixture with salt, pepper and poultry seasoning
- Add flour to the pan and cook 2 minutes
- Stir broth or stock to the pot and bring to a boil
- Add chicken to the broth and stir
- Place biscuit mix in a bowl
- Combine with 1 / 2 cup warm water and parsley
- Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly
- Cover pot tightly and reduce heat to medium low
- Steam dumplings 8 to 10 minutes
- Remove cover and stir chicken and dumplings to thicken sauce a bit
- Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls