Chicken and Dumplings (Simplified)
Just For Information: Because this is a heavy, starchy dish, I serve steamed vegetables for side dishes.
1 can(s)chicken broth (low sodium)
1/2medium sized yellow onion (finely chopped)
2 clovegarlic (minced)
1/4 cvegetable oil
2 tspsalt (or to taste)
1/2 stickbutter (salted)
3boneless chicken breasts (frozen or thawed)
2 cbisquick baking mix
How to Make Chicken and Dumplings (Simplified)
- Bring the water to a boil then add the chicken broth. Add chicken breasts. Boil until chicken breasts are competely cooked.
- While chicken is boiling, chop garlic and mince onion. Set aside.
- After chicken is completely cooked, remove from water/broth mix and place on cutting board. Add the onion, garlic, butter, and vegetable oil to the broth. Allow broth to continue boiling.
- The chicken will be very hot. Use a fork to hold the chicken down while you cut the chicken into cubes. After chicken is cubed, return it to the boiling broth. Again, allow the broth and cubed chicken to boil.
- Mix the Bisquick and milk together in a small mixing bowl. Lightly sprinkle the top of the batter with flour. Keeping your hands dusted with flour, pinch and roll batter into one inch balls. Again, make sure your hands are well-dusted with flour. You want the dumplings to have a good coat of flour on them. To ensure your dumplings cook evenly at the same rate, place the raw dumplings together on an emplty plate or in an empty bowl. When you are finished rolling the dumplings, drop them one by one into the boiling broth with the chicken.
- Keep the chicken and dumplings at a boiling temperature. To prevent sticking, stir frequently. Do not cover. You want to allow the steam to escape so that the broth will thicken and become creamy. When your chicken and dumplings have reached your desired thickness consistency (for me, this usually takes between 15-30 minutes, depending on how well my ingredients decide to cooperate), either simmer or completely remove from heat, and then cover until ready to serve.
- The longer the chicken and dumplings stand, the thicker they will become. If it becomes too thick, you can thin it using either milk or more chicken broth.