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Chicken and dumplings

2
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Moderate
With fluffy cornmeal dumplings dropped into the broth mixture, this seemingly rich comfort food tastes just like the version mom used to make. Chockfull of leeks, carrots, and green peas, this rendition of the classic favorite is super satisfying. Even though it’s more of a soup, the herbs and aromatic vegetables gives it a similar savory quality that’s reminiscent of a pot pie filling. While apple juice might seem like an odd addition, here it helps to balance the flavor of the broth without adding too much sweetness. All this dish needs to accompany it is a side salad to make it a meal.

Ingredients

Uncooked skinless boneless chicken breast

1¼ pound(s), cut into 1-inch pieces

Table salt

⅛ tsp, or to taste

Black pepper

⅛ tsp, or to taste

All-purpose flour

2 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp

Vegetable oil

2 tsp

Uncooked leeks

4 medium, white and light green parts only), thinly sliced

Shallot

4 medium, thinly sliced

Carrots

2 medium, sliced into thin rounds

Celery

2 rib(s), medium, sliced

Bay leaf

1 leaf/leaves

Fresh thyme

1 tsp

Fat free chicken broth

2½ cup(s)

All-purpose flour

2 Tbsp

Uncooked unenriched white cornmeal

2 Tbsp

Baking powder

¾ tsp

Table salt

¼ tsp

Fresh parsley

1½ tsp, minced

1% low fat milk

¼ cup(s)

Apple juice

½ cup(s)

Frozen green peas

½ cup(s), thawed

Instructions

  1. 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.
  2. 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.
  3. 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.

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