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Chicken Dumplings


2 lb broiler-fryer chicken to
3 lb broiler-fryer chicken cut into serv, ing pieces
2 cup water
6 whole black peppercorns
2 bay leaves
2 tsp salt
3 medium carrots, peeled and thinly sliced
6 tbsp flour
3/4 cup cold water
1 tsp dried rubbed sage
1 cup buttermilk biscuit mix
1/3 cup milk
2 tbsp dried parsley flakes
4 oz button mushrooms, drained
10 oz frozen peas, thawed

1. Wash chicken and pat dry. 2. Place chicken, the 2 cups water,
peppercorns, bay leaves and salt in a deep, 2 1/2 to 3-quart,
heat-resistant, non-metallic casserole. Heat, covered, in Microwave
Oven 10 minutes. Stir. Heat, covered, in Microwave Oven an additional
5 minutes. 3. Add carrot slices and heat, covered, in Microwave Oven
5 minutes longer. 4. Remove chicken pieces from broth and set chicken
aside until cool enough to handle. Reserve broth. 5. Remove chicken
from bone: and cut into bite-sized pieces. 6. Discard bones, bay
leaves and peppercorns. Skim any excess fat from chicken broth. 7.
Return chicken to casserole. 8. In a small bowl combine flour, the
3/4 cup cold water and the sage until smooth. Gradually stir flour
mixture into chicken mixture. 9. Heat, covered, in Microwave Oven 5
minutes or until gravy is thickened and smooth. Stir occasionally.
10. Prepare dumpling dough in a small bowl by combining biscuit mix,
milk and parsley flakes; stir with a fork until just blended. 11. Add
mushrooms and peas to chicken and gravy mixture. 12. Drop dumpling
dough by spoonfuls onto hot chicken mixture to form 6 dumplings and
heat, covered, in Microwave Oven 4 minutes. 13. Uncover casserole and
heat an additional 2 to 4 minutes or until dumplings are no longer
doughy on the underside.


Servings: 4



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