Chicken And Dumplings(Serves 4)

• 1 Tbsp. vegetable oil or Pam
• 2 large boneless chicken breasts, cut into 1 inch pieces
• 1 c. quartered fresh mushrooms or 1 (4 oz.) can mushrooms
• 1/4 c. margarine
• 1/4 c. flour
• 1 envelope instant chicken broth
• 1 pkg. baby carrots or large carrots, cut into thirds
• 1 (9 oz.) pkg. frozen peas
• 1 3/4 c. buttermilk baking mix
• 1/4 c. chopped fresh parsley or sprinkle with dried parsley
• 1/2 c. milk

1. In 12-inch skillet, over medium-high heat, heat oil.
2. Add chicken and cook about 5 minutes, stirring frequently until golden brown.
3. Add mushrooms and season with garlic powder and pepper. Cook about 5 minutes, stirring frequently until tender.
4. Remove mixture to bowl and keep warm.
5. In same skillet, over medium heat, melt margarine.
6. Add flour and cook 5 minutes, stirring constantly until mixture is golden brown.
7. Add instant chicken broth and gradually stir in 3 cups of water.
8. Cook about 10 minutes, stirring constantly until mixture is smooth and slightly thickened.
9. Add carrots and peas to skillet along with chicken and mushrooms. Bring to a boil, covered.

vegetable oil, chicken breasts, mushrooms, margarine, flour, chicken broth, baby carrots, frozen peas, buttermilk baking mix, fresh parsley, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=991046 (may not work)