main meals

Ingredients

	1 1/4 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch pieces
	1/8 tsp table salt, or to taste
	1/8 tsp black pepper, or to taste
	2 Tbsp all-purpose flour
	1/2 tsp table salt
	1/4 tsp black pepper
	2 tsp vegetable oil
	4 medium leek(s), white and light green parts only), thinly sliced
	4 medium shallot(s), thinly sliced
	2 medium carrot(s), sliced into thin rounds
	2 medium celery, stalks, sliced
	1 piece(s) bay leaf
	1 tsp thyme
	2 1/2 cup(s) fat-free chicken broth
	2 Tbsp all-purpose flour
	2 Tbsp uncooked cornmeal
	3/4 tsp baking powder
	1/4 tsp table salt
	1 1/2 tsp parsley, minced
	1/4 cup(s) 1% low-fat milk
	1/2 cup(s) apple juice
	1/2 cup(s) frozen green peas, thawed

Instructions

• Season chicken with 1/8 teaspoon each salt and pepper. Mix flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle chicken with 1 tablespoon of seasoned flour. In a large skillet, heat oil and lightly brown chicken. Remove from pan.
  
  
• In the same skillet, sauté leeks and shallots until lightly golden, about 3 minutes. Add carrots, celery, bay leaf and thyme and cook another 3 minutes. Stir in remaining tablespoon of seasoned flour and it cook until it begins to color, about 1 minute. Pour in chicken broth and apple juice. Return chicken to pot. Bring to boil; reduce heat and simmer, partially covered, until chicken is cooked through, 5 to 7 minutes.
  
  
• Meanwhile to make dumplings, sift 2 tablespoons flour, cornmeal, baking powder and 1/4 teaspoon salt together into a bowl. Stir in parsley. With a fork, stir in milk until dough just comes together. Drop dumpling mixture with a teaspoon into chicken mixture. Simmer, covered, about 6 to 8 minutes. Add peas, and cook until dumplings are done, another 2 to 4 minutes. Serve in six 1-cup portions.