Chicken and Dumplings
Your favorite chicken dish now has a healthier profile, thanks to low-fat milk and whole-wheat white flour!
This recipe contains olive oil (extra virgin), chicken breasts, salt (kosher), black peppercorns, squash (butternut), celery, onions (yellow), chicken stock (low sodium), dill (fresh), flour (whole wheat), baking soda, butter (unsalted), milk (low fat), peas (green, frozen)
4 - 6 Servings
Prep time: 20 min
Cook time: 30 min
- 1 tbsp. extra-virgin olive oil
- 1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
- kosher salt
- freshly ground black pepper
- 20 oz. butternut squash, peeled and diced
- 4 stalks celery, finely chopped
- 1 whole medium onion, finely chopped
- 2 cup(s) lower-sodium chicken broth
- 2 sprigs dill plus 2 tablespoons chopped fresh dill
- 1/2 cup(s) white whole wheat flour
- 1 tsp. baking soda
- 1 tbsp. cold unsalted butter, cut up
- 1/4 cup(s) lowfat (1-percent) milk
- 1 cup(s) frozen peas, thawed
- 1. Heat the oil in a large saucepan over medium-high heat until hot. Sprinkle the chicken with 1/4 teaspoon each salt and pepper and add to the hot oil.
- 2. Cook, stirring, until the chicken is no longer pink on the outside but is not cooked through.
- 3. Transfer to a bowl with a slotted spoon, reserving the oil in the pan.
- 4. Stir in the squash, celery and onions and cook, stirring occasionally, until the onions are soft.
- 5. Add the broth, dill sprigs and 3 cups water. Bring to a boil, and then reduce the heat to medium to maintain a steady simmer.
- 6. Simmer until a knife easily pierces through the squash, about 15 minutes.
- 7. Meanwhile, whisk together the flour, baking soda, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl.
- 8. With your fingertips, cut the butter into the flour until the mixture forms coarse crumbs. Stir in the milk just until a dough forms.
- 9. Stir the chicken and peas into the broth and bring to a simmer.
- 10. Drop the dough into the simmering broth by teaspoons, spacing them evenly to make about 16 dumplings.
- 11. Cover and simmer on medium low for 5 minutes. Uncover and simmer until the dumplings are cooked through, about 3 minutes.
- 12. Discard the dill sprigs. Top with chopped dill and serve.