Chicken Fricassee With Herb Dumplings
- 1/2 c. Gold Medal self-rising flour
- 1 tsp. salt
- 1 tsp. paprika
- 1/8 tsp. pepper
- 2 1/2 to 3 lb. broiler-fryer chicken, cut up
- 2 Tbsp. shortening
- 1 Tbsp. butter or margarine
- 1 can condensed cream of chicken soup
- 1/2 tsp. parsley flakes
- 1 1/2 c. milk
- 1 pkg. frozen mixed vegetables, broken apart
- 3 Tbsp. firm butter or margarine
- 1 3/4 c. Gold Medal self-rising flour
- 3/4 c. milk
- 1/4 tsp. poultry seasoning
- Mix 1/2 cup flour, salt, paprika and pepper; coat chicken pieces.
- Cook chicken in shortening and 1 tablespoon butter in large skillet until light brown.
- Remove chicken and drain fat. Mix soup and 1 1/2 cups milk in skillet; add chicken pieces. Cover and heat to boiling.
- Cook over low heat until chicken is tender, about 45 minutes.
- Stir in vegetables.
- Cut 3 tablespoons butter thoroughly into 1 3/4 cups flour.
- Stir in 3/4 cup milk, the parsley flakes and poultry seasoning.
- Drop dough by 8 or 9 spoonfuls into hot soup mixture.
- Cook, uncovered, over low heat 10 minutes.
- Cover; cook about 10 minutes longer.
- Makes 4 servings.
flour, salt, paprika, pepper, broilerfryer chicken, shortening, butter, condensed cream, parsley flakes, milk, mixed vegetables, butter, flour, milk, poultry seasoning
Taken from www.cookbooks.com/Recipe-Details.aspx?id=1032272 (may not work)