Chicken and Dumplings IV Recipe

Ingredients
<br>- 6  skinless, boneless chicken breast halves
<br>- 6 cups water
<br>- 1 tablespoon butter
<br>- salt and pepper to taste
<br>- 2 cups all-purpose baking mix
<br>- ⅔ cup milk
<br>- ½ cup all-purpose flour
<br>- ½ cup cold water
<br><p></p>Directions
<br>step 1: In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink.  Remove chicken, cool and shred.
<br>step 2: Return shredded chicken to pot and stir in butter, salt and pepper.  Cook until chicken reaches desired tenderness, 15 to 60 minutes.
<br>step 3: In a bowl, stir together baking mix and milk until smooth.  In a separate bowl, stir together flour and 1/2 cup cold water until smooth.  Stir flour mixture into soup; bring soup to a rolling boil.
<br>step 4: Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken.  Reduce heat to a simmer and cook, uncovered, 10 minutes.  Then cover and cook 10 minutes more.  (Sneak a spatula under the  dumplings to prevent chicken from sticking to the bottom of the pot.)  Serve hot.
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Ingredients
- 6 skinless, boneless chicken breast halves
- 6 cups water
- 1 tablespoon butter
- salt and pepper to taste
- 2 cups all-purpose baking mix
- ⅔ cup milk
- ½ cup all-purpose flour
- ½ cup cold water

Directions
step 1: In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink. Remove chicken, cool and shred.
step 2: Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes.
step 3: In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.
step 4: Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.

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