Behind the Recipes
Chicken and Dumpling Perfection by Divya Gugnani
Makes 4 servings
INGREDIENTS:
1 tbsp. margarine or butter
1/2 cup prechopped red onion
2 cups chopped roasted skinless, boneless chicken breasts
1 (10 oz.) box frozen mixed vegetables, thawed
1 1/2 cups water
1 tbsp. all-purpose flour
1 (14 oz.) can fat-free, less-sodium chicken broth
1/4 tsp. salt
1/4 tsp. black pepper
1 bay leaf
8 6-inch) flour tortillas, cut into 1/2-inch strips
1 tbsp. chopped fresh parsley
PREPARATION:
1. Melt butter in a large saucepan over medium-high heat.
2. Add onion and sauté until tender.
3. Stir in chicken and vegetables; cook until thoroughly heated, while stirring constantly.
4. While chicken mixture cooks, combine water, flour, and broth. Gradually stir broth mixture into chicken mixture.
5. Stir in salt, pepper, and bay leaf until mixtures boils.
6. Reduce heat, and simmer for 3 minutes.
7. Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften.
8. Remove from heat; stir in parsley. Discard bay leaf. Serve immediately.
Rating ****
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