OH MY GRAVY!! as Rachel Ray would say. DELISH!!!!
Ingredients:
1 1/2 lbs chicken breast tenders
1 tsp olive oil
1 tbsp light butter
1 medium russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Morton Lite SaltŪ and freshly ground black pepper
1 tsp salt-free poultry seasoning
2 tbsp flour
1 quart reduced-sodium, fat-free chicken broth
1 (8 oz) small box biscuit mix (preferred brand Jiffy Mix)
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen corn
Preparation:
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.
Makes: 8 servings
Serving size: 1/8 recipe
LA Exchange: 1/2 Protein, 2 Vegetables, 1 Starch, 1 Fat, 1 Condiment
Please remember to use this recipe in moderation while in your weight loss program for continued success.
