Retro Diner, p. 118
2 pounds chicken breast
2 quarts water
1 small onion, chopped
1 medium carrot, cut into chunks
1 stalk celery, cut into pieces
2 tsps salt, divided
½ tsp coarsely ground pepper
1 cup all-purpose flour
1 ½ tsps baking powder
1 egg, beaten
1/3 cup milk
2 tblsps oil
In a 6-quart stockpot combine chicken with water,
onion, carrot, celery, 1 ½ tsps salt, and pepper.
 |
| This is one of those make-your-house-smell-like-onions recipes. |
Simmer 1 to 1 ½ hours or
until chicken is tender.
Remove chicken from broth and cut into bize-sized
pieces.
 |
| It should be so tender it pretty much just falls apart when you cut it. |
Strain vegetables from broth and save.
In a small bowl mix together flour, baking powder, and
½ tsp salt. In a separate bowl combine egg, milk, and oil.
Mix egg and flour mixture together. Drop by teaspoonful
into simmering broth.
 |
| Make sure they're nice and bite-sized! |
Cover and cook 15 minutes. Add chicken to reheat.
 |
| Boom! (I thought the veggies made a pretty garnish.) |
My Rating: 4/5 "Gotta indulge in down-home comfort food. This is a very satisfying dinner. It's substantial and nice to chew, and you'd be surprised by how low-calorie it is. Chicken n' dumplings is usually a smidge salty for my taste in general, and this recipe certainly fits that bill, but my husband (who adores salty food) loved this and gobbled it up. So hooray!"
Comments
Post a Comment