Prep Time: 10 min
Cook Time: 15 min
Makes: 8 servings
| DUMPLINGS |
| • | 1 1/2 cups White Lily® Enriched Bleached Self-Rising Flour |
| • | 1 tablespoon chopped fresh parsley |
| • | 3 tablespoons butter, melted |
| • | 2 tablespoons milk or buttermilk |
| • | 1 large egg, lightly beaten |
| • | |
| BASE |
| • | 2 tablespoons Crisco® Pure Vegetable Oil |
| • | 1 cup diced onion |
| • | 1 cup chopped celery |
| • | 1 1/2 pounds boneless skinless chicken breasts, cubed |
| • | 2 cans chicken broth |
| • | 2 cups water |
| • | 1/2 teaspoon coarsely ground black pepper |
| • | 1/4 teaspoon salt |
| • | 1 cup thinly sliced carrots |
| 1. | COMBINE flour, parsley, butter, milk and egg until dough forms. Turn onto lightly floured surface; knead 5 times. |
| 2. | ROLL out dough to 1/4 inch thickness. Cut into 2-inch wide strips, then into 2-inch pieces; set aside. |
| 3. | HEAT oil over medium-high heat in Dutch oven. Add onion and celery; cook and stir 5 minutes. Add chicken; cook and stir 3 to 5 minutes or until chicken is no longer pink inside. |
| 4. | ADD broth, water, pepper and salt; heat to boiling. Cover; reduce heat and simmer 5 minutes. |
| 5. | INCREASE heat to bring chicken mixture to full rolling boil; add carrots. Add dumplings one at a time. Cook, stirring gently, 10 minutes or until dumplings are cooked and carrots are tender. |
Nutritional Information Per Serving:
Serving Size (1/8), Calories 280 (Calories from Fat 90), Total Fat 10g (Saturated Fat 3.5g, Trans Fat 0g), Cholesterol 85mg, Sodium 900mg, Total Carbohydrate 24g (Dietary Fiber 2g, Sugars 2g), Protein 24g; Percent Daily Value*: Vitamin A 45%, Vitamin C 8%, Calcium 10%, Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.