Serves: 4
Total Calories: 584
1. In 4-quart Dutch oven, combine all chicken ingredients. Bring to a boil. Cover simmer 1 to 1 1/2 hours or until chicken is fork-tender and juices run clear. Skim off fat.
2. In medium bowl, combine 3/4 cup flour, chopped parsley, baking powder, 1/4 teaspoon salt and nutmeg mix well. Add all remaining dumpling ingredients stir just until dry ingredients are moistened.
3. Bring broth and chicken in Dutch oven to a boil. Drop dough by tablespoonfuls onto boiling broth and hot chicken. Cover tightly. Reduce heat to low do not lift cover. Simmer 12 to 15 minutes or until dumplings are fluffy and dry.
4. To prepare gravy, arrange dumplings and chicken on serving platter cover to keep warm. Strain 1 2/3 cups broth into medium saucepan. In small bowl, combine 1/2 cup water and 1/4 cup flour blend until smooth. Bring broth to a boil. Gradually stir in flour mixture cook and stir until thickened. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Pour over chicken and dumplings.
Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 500 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 6 g 30% * Cholesterol: 170 mg 57% * Sodium: 1080 mg 45% * Total Carbohydrate: 28 g 9% * Dietary Fiber: 2 g 8% * Sugars: 3 g * Protein: 42 g * Vitamin A: 90% * Vitamin C: 4% * Calcium: 15% * Iron: 20% * Dietary Exchanges: 2 Starch, 5 Lean Meat, 1 1/2 Fat or 2 Carbohydrate, 5 Lean Meat, 1 1/2 Fat
This Chicken and Fluffy Dumplings recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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