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CHICKEN & DUMPLINGS

Category:    Chicken
Yield:6 servings
 
  6 1/2 c  Water Divided                     1/2 ts Pepper
      4    (8 Oz.) Chicken Breast              1 ts Lemon Juice
           Halves                              4    Drops Hot Sauce
  1 1/2 c  Sliced Mushrooms                    1 cl Garlic Minced
    3/4 c  Diced Carrots                   1 1/4 c  + 2 T. Flour, Divided
      2 tb Chopped Onion                       1 ts Baking Powder
    3/4 ts Poultry Seasoning                 1/2 c  Skim Milk
    1/2 ts Salt                           
 
  Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A Large Dutch
  Oven. Bring To A Boil; Cover. Reduce Heat & Simmer 45 Min. OR Until Chicken
  Is Tender.  Remove Chicken From Broth & Let Each Cool Separately. Discard
  Bones & Skin. Cut Chicken Into Bite Size & Add To Vegetable Mixture. Cover
  & Chill 8 Hours. Skim Fat From Broth & Discard. Stir in Poultry Seasoning,
  Salt, Pepper, Lemon Juice, Hot Sauce & Garlic.
   Combine 1/4 C. Plus 2 T. Flour & Remaining 1/2 C. Water; Stir Well. Bring
  Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce Heat & Simmer
  Uncovered 35 Min. OR Until Thickened.
   Combine Remaining 1 C. Flour & Baking Powder.  Add Milk, Stirring Just
  Until Dry Ingredients Are Moistened.  Drop Batter By Teaspoonfuls Into
  Boiling Broth; Cover.  Reduce Heat And Simmer 15 Min. OR Until Dumplings
  Are Tender.
      Pro. 26.4, Fat 3.7, Carb. 27.9, Chol. 61, Iron 2.1, Sodium 317, Calcium
  82
 

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