A skillet makes quick work of scrumptious chicken and dumplings featuring all-white-meat chicken breasts.
Chicken and Vegetables
tablespoon vegetable oil
boneless skinless chicken breasts (about 1 1/4 lb)
cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup
bag (1 lb) frozen stir-fry vegetables
cup Original Bisquick™ mix
teaspoon dried tarragon leaves
In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until chicken begins to brown.
Stir in soup and frozen vegetables. Heat to boiling, stirring frequently.
In small bowl, stir all dumpling ingredients until soft dough forms. Drop by 4 spoonfuls onto boiling chicken mixture. Reduce heat. Cook uncovered 10 minutes. Cover and cook 10 minutes.
To prevent dumplings from falling apart, drop dough onto chicken or vegetables rather than directly into liquid or gravy. If dough is dropped into liquid, the simmering
action may force the dough apart.
Don't like tarragon? Try dried basil or marjoram leaves or poultry seasoning instead of the tarragon for a flavor twist on these savory dumplings.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 4 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.