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Savory Chicken and Dumplings

Serves 4

Est. preparation time: 20 mins
Est. cooking time: 45 mins

Ingredients:

1/2 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 pound boneless, skinless chicken thigh cutlets, cut into 1-inch pieces
1/4 cup flour
1 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
2 tablespoons vegetable oil
1 large onion, peeled and diced
2 (14.5-oz.) cans chicken broth
2 carrots, peeled and sliced into 1-inch rounds
2 stalk celery, cut into 1/2-inch pieces
1 large lemon, juiced
1 bay leaf
1 teaspoon dried thyme
2 1/4 cups baking mix
2/3 cup 2% milk

Directions:
Place chicken in a clean plastic bag. Add flour, half of the salt and half of the pepper and shake well to coat. Shake off excess flour and set aside.

Heat oil in a large pot over medium-high heat. Sauté chicken pieces until golden on all sides, about 5 minutes. Add onion and sauté 3 more minutes. Add broth and scrape to remove any browned bits stuck to the bottom of the pot. Add carrot, celery, lemon juice, bay leaf, thyme and remaining salt and pepper. Bring to a boil, partially cover and reduce heat. Simmer until chicken and vegetables are tender, about 20 minutes.

Meanwhile, combine baking mix and milk; mix until smooth and drop from a tablespoon on top of the stew. Cover and simmer until dumplings spring back to the touch, about 15 minutes. Spoon into bowls and serve.

Cooking Tips:
Some lower fat alternatives include using a low-fat baking mix, nonfat milk and all chicken breast meat.

Serves 4 Est. preparation time: 20 mins Est. cooking time: 45 mins Ingredients: 1/2 pound boneless, skinless chicken breasts, cut into 1-inch pieces 1/2 pound boneless, skinless chicken thigh cutlets, cut into 1-inch pieces 1/4 cup flour 1 teaspoon salt,...