Boneless, skinless chicken breasts and a reduced amount of butter yield a lower-fat version of this old favorite. Fresh rosemary and garlic give the dumplings a lively flavor. Oven baking browns the tops of the dumplings.
- 2 tablespoons butter
- 8 boneless, skinless chicken breast halves
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1/4 cup flour
- 4 cups chicken broth
- 1 teaspoon sugar
- 1/4 teaspoon pepper
- 1 tablespoon chopped fresh rosemary
- 2 bay leaves
- 1/4 cup chopped parsley
- 1 pound fresh or frozen peas
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon hard butter, cut in several pieces
- 1 egg, beaten
- 2 teaspoons chopped fresh rosemary
- 2/3 cup low-fat milk
- Heat the butter in a dutch oven over medium heat and brown the chicken breasts. Remove the chicken and sauté the onion, celery, and garlic for 5 minutes. Sprinkle with flour and mix well. Add the broth, sugar, pepper, rosemary, bay leaves, and parsley; bring to a boil, stirring constantly. Return the chicken breasts to the pot and spoon the sauce over them. Cover and bake in a 350°F oven 30 minutes.
- Meanwhile, prepare the dumplings. Sift the flour, baking powder, and salt together. Cut in the butter until well blended. Combine the egg, rosemary, and milk, and add all at once to the dry mixture; blend quickly with a fork, just enough to moisten.
- Remove the pan from the oven and increase the heat to 425°F. Remove bay leaves. Bring to a boil on top of the stove. Shape dough with your hands into sixteen dumplings and drop onto boiling stew. Return to the oven and cook, uncovered, for 10 minutes. Add the peas, cover, and cook 10 minutes longer.
Terri Wuerthner is an herb lover and food developer in Palo Alto, California.