Chicken Stew with Parsley Dumplings

6 servings

Vegetable cooking spray
1 cup chopped onion
3 carrots, cut into 3/4 inch pieces
1/2 cup celery
3 cups reduced-sodium fat-free chicken broth, divided
1 1/2 cups boneless, skinless chicken breast halves, cut into 1 inch pieces
1/2 to 3/4 teaspoon dried sage
1/2 cup frozen peas 
2 tablespoons parsley
5 tablespoons all-purpose flour
Salt and Pepper, to taste
Parsley Dumplings (Recipe follows)

1. Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onion, carrot and celery 5 minutes. Add 2 1/2 cups chicken broth, chicken and sage; heat to boiling. Reduce heat and simmer, covered, until chicken is cooked and vegetables are tender, 10 to 15 minutes.

2. Stir in peas and parsley into stew; heat to boiling. Mix in flour and remaining 1/2 cup chicken broth; stir into stew. Boil, stirring constantly, until thickened, 1 to 2 minutes. Season to taste with salt and pepper.

3. Spoon dumpling dough into 6 mounds on top of boiling chicken and vegetables. Reduce heat to simmer, covered, 10 minutes. Simmer, uncovered, 10 minutes longer.

Parsley Dumplings 

makes 6 dumplings 

3/4 cup all-purpose flour 

1 teaspoon baking powder 

1/4 teaspoon salt

1 1/2 tablespoons vegetable shortening

1/3 cup 2% reduced-fat milk 

1 tablespoon finely chopped fresh parsley

1. Combine flour, baking powder, and salt in small bowl. cut in shortening with pastry blender until mixture resembles coarse crumbs. Stir in milk to make a soft dough; stir in parsley.



Recipe courtesy of 1,001 Low-Fat Recipes