Chicken and Dumplings
Low Fat Recipe
Yummy Chicken and Dumplings! Boneless skinless chicken breasts in a creamy gravy mixture with broccoli, cauliflower and carrots served with dumplings made using reduced fat Bisquick.
4 boneless skinless chicken breasts
1 teaspoon olive oil
3 cups water (or reduced sodium chicken broth)
1 cup skim milk
1 package chicken gravy mix
3/4 teaspoon dried marjoram
1 bag (16 ounce) frozen broccoli, cauliflower and carrot mix
1-2/3 cups reduced fat Bisquick baking mix
1/2 cup skim milk
Cut chicken into 1-inch pieces. Heat oil in large soup pot. Cook, stirring frequently for 5-7 minutes or until browned. Add water, milk, gravy mix, marjoram and frozen vegetables to the pot and mix well. Heat mixture to boiling, then reduce heat and simmer for 20 minutes. Salt and pepper to taste.
Increase heat to boiling. Mix dumpling ingredients together with fork until completely moistened and soft dough forms. Drop by small spoonfuls onto the top of the boiling chicken mixture and cook uncovered for 10 minutes.
This recipe can be made ahead and stored in an airtight container for up to three weeks in the refrigerator or at room temperature.
Recipe makes 6 servings
Serving Size: 12 ounces
Calories: 289; Total Fat: 4g; Saturated fat: 1g; Cholesterol: 45mg; Sodium: 594mg; Carbohydrate: 37g; Protein: 25g; Dietary fiber: 4g
Exchanges: Starch/Bread 1-1/2, Lean Meat 2-1/2, Vegetable 2, Fat 1/2