Creamy Chicken With Cornmeal Dumplings Recipe
Servings: 4
Ingredients
- 12 ounce boneless skinless chicken breast halves
- 2 c. desired fresh vegetables (such as minced carrots, minced turnip, minced rutabaga, minced onion, and/or possibly green beans cut into 1" pcs)
- 1 pkt frzn whole kernel corn - (9 ounce)
- 1 x garlic clove chopped
- 1/2 tsp salt
- 1/2 tsp dry basil crushed
- 1/4 tsp dry mustard
- 1/8 tsp freshly-grnd black pepper
- 1 c. vegetable broth or possibly water
- 1/3 c. all-purpose flour
- 1/3 c. yellow cornmeal
- 1 tsp baking pwdr
- 1/8 tsp salt
- 1 dsh freshly-grnd black pepper
- 1/4 c. lowfat milk
- 2 Tbsp. veg. oil
- 1/4 c. all-purpose flour
- 3/4 c. lowfat milk
Directions
- Cut chicken into 3/4-inch pcs. In a 4- or possibly 6-qt pressure cooker combine chicken, desired vegetables, corn, garlic, 1/2 tsp. salt, basil, mustard, 1/8 tsp. black pepper, and vegetable broth or possibly water.
- Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just sufficient to maintain pressure and pressure regulator rocks gently; cook for 3 min.
- While mix cooks, in a small bowl stir together the 1/3 c. flour, cornmeal, baking pwdr, the 1/8 tsp. salt, and dash black pepper. Combine the 1/4 c. lowfat milk and veg. oil; add in to flour mix, stirring just till combined.
- Quick-release the pressure. Carefully remove lid.
- In a small mixing bowl stir together the 1/4 c. flour and the 3/4 c. lowfat milk; add in to the pressure cooker. Cook and stir over medium heat till thickened and bubbly. Drop dumpling batter from a Tbsp. to make 4 mounds atop bubbling chicken mix. Cover loosely (don't lock lid) and simmer for 10 to 12 min or possibly till a wooden toothpick inserted near center of dumpling comes out clean.
- This recipe yields 4 main-dish servings.
- Comments: We've redesigned old-fashioned chicken and dumplings. Light cornmeal dumplings top this hearty chicken stew which cooks in less than 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 4 servings | |
| Calories 358 | |
| Calories from Fat 82 | 23% |
| Total Fat 9.26g | 12% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.19g | |
| Cholesterol 35mg | 12% |
| Sodium 1037mg | 43% |
| Potassium 577mg | 16% |
| Total Carbs 48.39g | 13% |
| Dietary Fiber 6.3g | 21% |
| Sugars 4.6g | 3% |
| Protein 22.22g | 36% |
