Chicken 'n' Sage Dumplings |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Start with the convenience of frozen vegetables, all-purpose baking mix, and skinned and boned chicken breasts. Ingredients:
1 1/2 pounds skinned and boned chicken breasts, cut into bite-size pieces |
3 (14 1/2-oz.) cans low-sodium chicken broth |
3 cups water |
1/2 medium onion, chopped |
1 1/2 teaspoons chopped fresh thyme |
1 1/2 teaspoons chopped fresh sage |
1 teaspoon salt |
1/2 teaspoon pepper |
1 (16-oz.) package frozen mixed vegetables |
3 1/3 cups reduced-fat all-purpose baking mix |
1 1/3 cups buttermilk |
1/2 teaspoon poultry seasoning |
1/4 teaspoon pepper |
1/4 teaspoon salt |
Directions:
1. Bring first 8 ingredients to a boil in a large Dutch oven over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes or until chicken is done. Add mixed vegetables, and bring to a boil over medium-high heat.
2. Stir together baking mix and next 4 ingredients until blended. Drop dough by rounded teaspoonfuls into slowly boiling mixture in Dutch oven. (Don't let dumplings touch.) Reduce heat to medium-low; cook, uncovered, 10 minutes, stirring occasionally to prevent dumplings from sticking. Cover and cook 10 more minutes.
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