Chicken and Dumplings (30 Minute Meal)

This recipe was submitted by me, Jessica Kannes. It is my husbands favorite. It's a 30 minute meal from Rachel Ray, it looks daunting and can be a little bit of work but its delicious!!


Chicken and Dumplings

Ingredients:
1 1/2 lbs boneless chicken breast or tenders, cut into bite size chunks
4-5 Tablespoons of Flour
Salt and Pepper
1-2 Tablespoons of Olive Oil
1 large potatoe, peeled and diced
2 medium carrots, peel and diced
1 medium onion, chopped
1 stalk of celery, diced
1 quart of chicken stock
Bisquick or Jiffy Mix
Milk or Water (Depending on what your mix calls for)
Parsely (Fresh or dried, optional)
Peas (Optional)

Directions:

Put flour into a large ziplock bag, add salt and pepper to your liking. (I also add garlic powder, onion powder and papricka for my own secret ingredients) Toss chicken in the bag to coat.

*In the original recipe she splits the ingredients into two frying pans but you can do it in one large dutch oven if you want*

Heat the Olive oil in 2 skillets or one large dutch oven over medium heat. Brown the chicken, about 5-7 minutes. Remove the chicken and set aside. It will cook again later so dont worry if its not completely done

Throw the veggies in and cook until tender, stirring occasionally. (Divide them between the two pots if using two) You may have to add a little extra oil depending on how much the chicken soaked up.

While the veggies cook, mix the dumplings according to the package. I usually use jiffy and its two cups of jiffy mix and 2/3 cup of milk. Add the parsley to the mix. (This is optional as well, it really only adds color)

After the veggies have cooked, add the chicken stock to the pot(s) and a little water if it doesnt look like theres enough liquid. Add the chicken back to the pot(s). Add peas now if you choose. (I dont like peas so I never add them lol)

Drop Tablespoons of the prepared dumpling mix on the top, spacing them evenly. (I use a small ice cream scoop to get even scoops) Cover tightly with a cover or foil and reduce heat to meduim low. Cook for 10 minutes. Remove cover and cook an additional 3-5 minutes to let the sauce thicken. Remove from heat and let sit 1-2 minutes. Serve in bowls. ENJOY!