1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 cup diagonally sliced carrots
3/4 cup diagonally sliced celery
1 medium onion, halved and cut into small wedges
3 small new potatoes, unpeeled and cut into cubes
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1 can (about 14 ounces) diced tomatoes, drained or 1-1/2 cups diced fresh tomatoes
3 tablespoons all-purpose flour blended with 1/3 cup water
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1 to 2 tablespoons finely chopped fresh parseley
1/4 cholesterol-free egg substitute
1/4 cup 1% milk
1 tablespoon vegetable oil
Instructions
Bring broth to a boil in Dutch oven; add chicken. Cover; simmer 3 minutes. Add carrots, celery, onion, potatoes, rosemary and pepper. Cover; simmer 10 minutes. Reduce heat; stir in tomatoes and dissolved flour. Cook and stir until broth thickens.
Combine 3/4 cup flour, baking powder, onion powder and salt in medium bowl; blend in parsley. Whisk egg substitute, milk and oil in small bowl; stir into flour mixture just until dry ingredients are moistened.
Return broth mixture to a boil. Drop 8 tablespoons of dumpling batter into broth; cover tightly. Reduce heat; simmer 18 to 20 minutes. Do not lift lid. Dumplings are done when toothpick inserted into centers comes out clean.
Originally Submitted
2/8/2010
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