Ingredients
| | 1 1/4 pound(s) uncooked boneless skinless chicken breast(s), cut into 1-inch pieces |
| | 1/8 tsp table salt, or to taste |
| | 1/8 tsp black pepper, or to taste |
| | 2 Tbsp all-purpose flour |
| | 1/2 tsp table salt |
| | 1/4 tsp black pepper |
| | 2 tsp vegetable oil |
| | 4 medium uncooked leek(s), white and light green parts only), thinly sliced |
| | 4 medium uncooked shallot(s), thinly sliced |
| | 2 medium uncooked carrot(s), sliced into thin rounds |
| | 2 rib(s) (medium) uncooked celery, sliced |
| | 1 leaf/leaves bay leaf |
| | 1 tsp thyme, fresh |
| | 2 1/2 cup(s) fat-free chicken broth |
| | 2 Tbsp all-purpose flour |
| | 2 Tbsp uncooked cornmeal |
| | 3/4 tsp baking powder |
| | 1/4 tsp table salt |
| | 1 1/2 tsp parsley, minced |
| | 1/4 cup(s) low-fat milk |
| | 1/2 cup(s) apple juice |
| | 1/2 cup(s) frozen green peas, thawed |
Instructions- Season chicken with 1/8 teaspoon each salt and pepper. Mix flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle chicken with 1 tablespoon of seasoned flour. In a large skillet, heat oil and lightly brown chicken. Remove from pan.
- In the same skillet, sauté leeks and shallots until lightly golden, about 3 minutes. Add carrots, celery, bay leaf and thyme and cook another 3 minutes. Stir in remaining tablespoon of seasoned flour and it cook until it begins to color, about 1 minute. Pour in chicken broth and apple juice. Return chicken to pot. Bring to boil; reduce heat and simmer, partially covered, until chicken is cooked through, 5 to 7 minutes.
- Meanwhile to make dumplings, sift 2 tablespoons flour, cornmeal, baking powder and 1/4 teaspoon salt together into a bowl. Stir in parsley. With a fork, stir in milk until dough just comes together. Drop dumpling mixture with a teaspoon into chicken mixture. Simmer, covered, about 6 to 8 minutes. Add peas, and cook until dumplings are done, another 2 to 4 minutes. Serve in six 1-cup portions.
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