1.Mix 1/3 Cup Flour with 1/2 tsp. of salt and pepper and 1 tsp. onion Powder. Dredge the chicken in this. Reserve and refridgerate leftover flour.
2.Heat Olive Oil in a deep, large chicken fryer skillet over medium-high heat and brown chicken thoroughly on both sides.
4.Bring to a boil, lower heat, cover and let simmer a half an hour on low.
5.Mix together a heaping tablespoon of the leftover dredging flour with the cream and a half a cup of water. Stir well and add to the stew along with the peas. Cover and let stew while you mix all dumpling ingredients in a small bowl.
6. Combine all Dumpling dry dumpling ingredients in a medium bowl, wisk in your melted butter and milk. Drop dumpling mix by the tablespoonfuls into the stew, cover and let cook for 15 minutes more. Serve hot and enjoy!