Chicken and Dumplings

Chicken and Dumplings

    2 Chicken Breasts

    2 Cups Heart Smart Bisquick

    3/4 Cup of 2% Milk

    Salt and Pepper

DUMPLINGS:

* Put Chicken Breasts in large pan and cover with water to about two inches above the chicken. Add 1-2 teaspoons salt. If desired, add poultry seasoning. Bring to boil and simmer chicken until very tender (about 45 minutes). The flesh should be falling off the bones. Remove chicken from the pan with a slotted spoon or tongs. Place in a bowl to cool. When cool, remove meat from bones and remove skin.

*Put 2 cups of Bisquick in a bowl and add 1/2 cup of milk. Stir. Add just enough of remaining milk to make dough stick together. Place on floured board, wax paper or cabinet. Sprinkle flour on top. Flour hands and pat down. Knead by folding dough over and pushing down with knuckles about 10 times adding more flour as needed. Pat dough out and roll very thin with a glass or rolling pin. The dough should be about 1/8 inch thick. Use a knife to cut into 1-2 inch strips.

*Bring broth to a boil over high heat. Drop in dumplings quickly and push down with a spoon. Return to boil as quickly as possible. Cover pan and turn heat down to medium. Boil for 10-15 minutes until dumplings are done. Leave pan covered as much as possible, but be sure the dumplings do not stick. When done, return chicken to pan and stir gently. When chicken is hot, remove from heat.

*If you’re really in a hurry, you can make this recipe by using cut-up canned biscuits for the dumplings.

Nutrition Facts

  Servings Per Recipe: 4
  Serving Size: 1 serving

Amount Per Serving
  Calories     224.9
  Total Fat     6.1 g
          Saturated Fat     1.6 g
          Polyunsaturated Fat     1.1 g
          Monounsaturated Fat     2.6 g
  Cholesterol     35.6 mg
  Sodium     403.6 mg
  Potassium     392.5 mg
  Total Carbohydrate     28.7 g
          Dietary Fiber     2.0 g
          Sugars     5.6 g
  Protein     14.3 g